Salmon Asparagus and Potato Salad

Serves 4

Time: 30 minutes

Syns: Extra Easy Free

Ingredients

24 large asparagus spears, trimmed

14oz/397g baby new potatoes, halved

Salt and freshly ground black pepper

4 skinless Scottish salmon fillets

1 lemon, cut into 8 slices

Juice of 1 large lemon

1 shallot, finely cubed

A small handful of fresh tarragon, finely chopped

4fl oz/113ml fat-free vinaigrette

2 baby gem lettuces, roughly torn

1. Bring a large, deep pan of water to the boil. Add the asparagus spears and cook for 4 minutes, or until tender. Remove the asparagus and set aside. Bring the water back to the boil, add the potato halves and cook for 10-12 minutes, or until tender. Drain and set aside until needed.

2. Season the salmon and place 2 slices of lemon on top of each fillet. Bring a wide, shallow pan of water to a simmer. Carefully add the salmon and lemon slices, cover and cook for 5-6 minutes or until cooked through.

3. Meanwhile, whisk the lemon juice, shallot, tarragon and vinaigrette, and season well. Toss the lettuce in half of the dressing, then arrange on 4 serving plates. Top with the asparagus and potatoes, flake over the salmon and serve with the remaining dressing drizzled over.

(Note: I added a few olives just to make it even tastier)