• Cooking Time: 8
• Servings: 1
• Preparation Time: 10
• Salmon fillet
• 2 eggs
• Kale
• Asparagus
• Leafy salad
• Tomatoes
• Radish
• Advocado
• Pepper to taste

1. 1. Place chilled salmon fillet in frying pan cook for 3 minutes each side (longer of frozen)
2. 2. Poach eggs in boiling water.
3. 3. Boil kale for 5 minutes.
4. 4. Boil asparagus for 5 minutes.
5. 5. Place leafy salad and other salad ingredients in a salad bowl add a squeeze of lemon, toss.
6. 6. Place the salmon on a bed of kale, place the eggs on top. Add a pinch of pepper. Serve asparagus and salad on the side.

A warm but summery and refreshing dinner.