Scottish Salmon, asparagus and new potato salad

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Ingredients

1. 6 Asparagus spears
2. 100 gms Baby new potatoes, halved
3. 1 Salmon Fillet
4. 1 Shallot
5. 1 Lemon
6. 30ml Fat free vinaigrette
7. ½ Baby’s em lettuce

Directions

1. Bring large, deep pan of boiling water to boil. Add asparagus and cook 4 mins. Remove asparagus and set aside.
2. Bring water back to boil and add potato halves and cook 10-12 until tender. Drain until needed.
3. Season Salmon and place 2 lemon slices on top of fillet.
4. Bring a wide shallow pan of water to a simmer. Carefully add salmon and lemon slices, cover and cook for 5-6 mins. Or until cooked through.
5. Meanwhile, whisk the lemon juice, shallot, tetragonal and vinaigrette and season well. Toss the lettuce in half of the dressing, then arrange on plate.
6. Top with the asparagus and potatoes, flake over the salmon and serve with the remaining dressing drizzled over.

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