Salmon ‘nicoise’ style salad of crispy wild salmon, Jersey royal potatoes, green beans, asparagus, tomato and eggs☀️☀️☀️

With spring well and truly in full swing and the beautiful weather has arrived, there’s nothing nicer than to start cooking lighter food that’s fresh, healthy and full of flavour to wake those taste buds!

Ingredients (serves 2)

Jersey Royal new potatoes (4 or so per person)

4 free range eggs

1 bunch of asparagus

1/2 pack green beans

1 tbsp olive oil

2 salmon fillets

1 lemon

basil leaves

Extra virgin olive oil

Ripe tomatoes, I used a variety of colours (green, yellow and red)

How to

Boil up your spuds until tender. Leave to cool. Boil 4 eggs for about 7 minutes until set but still a little soft. Quickly boil or steam your asparagus and green beans (about 3 minutes) then put into iced water to shock and so they don’t over cook. (TOP TIP: do this all in one pan, spuds first, then eggs 4 minutes later, then veg 5 minutes after that 🙌)
Next, fry up your salmon, crisping up the skin and cooking for about 7-10 minutes. Remove and leave to rest. You can now (if you like) cook the spuds, beans and asparagus in the same pan to heat through and crisp up a little. Pour over the juice of 1 lemon some torn up basil leaves and some EVOO. Quarter your tomatoes, season with salt and pepper. Pile it all onto a plate and finish with a little more lemon juice and EVOO! YUMMY!!!