Wednesday, 5 March 2014

Salmon fillets with avocado, asparagus and spinach salad

Avocados are rarely ripe when you need them, so my meal last night was missing one of the main ingredients. This meal from the Tesco recipes site was incredibly quick to prepare, as the only cooking involved was the asparagus. Using ready cooked salmon fillets is easy, but equally cooking some salmon fillets wouldn't be a hardship.

Serves 4
150g bunch asparagus, cut into lengths
200g baby spinach
1 avocado, halved stone removed and chopped
juice 1 lemon
1tbsp olive oil
2 cooked salmon fillets
2 tbsp mixed seeds

Cook the asparagus in boiling salted water for 3 minutes, drain then plunge into cold water to cool, drain again and set aside. Divide the spinach between plates, toss the avocado with the lemon juice and oil then add this to the spinach, flake over the salmon and finish with asparagus and seeds. Serve with crusty brown bread if you like.

No comments:

Post a Comment