Serves: 2

Time: 30 minutes

This is a really easy fish dinner that's ready in just 30 minutes. The roast salmon and asparagus is healthy and delicous. Served with lentils, spring onions, dill and a golden runny egg, it looks amazing too.


250g asparagus, ends trimmed

2 eggs

2 skinless salmon fillets

2 tsp olive oil

½ tsp coriander seeds, crushed

1 garlic clove, crushed

200g tinned green lentils, drained

3 spring onions, sliced

10g fresh dill, chopped, plus extra for garnish


Preheat the oven to gas 5, 190°C, fan 170°C.

Boil the eggs in a large pan of gently simmering water for 5 mins for a runny yolk. Remove with a slotted spoon and run under cold water until the shells are cool enough to handle. Peel and set aside.

Put the asparagus in a roasting tin and lay the salmon fillets on top. Drizzle with half the oil and scatter over the coriander seeds and season with salt and pepper to taste.

Bake for 15 mins or until the salmon is just cooked and the asparagus is slightly charred.

Meanwhile, heat the remaining oil in a small pan over a medium heat and add the garlic. Cook for 1 min or until aromatic (but not coloured), then add the lentils and spring onions. Cook for 3-4 mins to warm through, then stir through the dill and season well.

Serve with the salmon, asparagus and halved eggs, garnished with extra dill.