Ingredients

• 

  Salmon fillet, skin on100g · Center cut, sustainably sourced

• 

  Asparagus spears100g · Trimmed

• 

  Large eggs2 · Free-range

• 

  Lemon juice1 tbsp

• 

  Fresh dill, chopped1 tbsp

• 

  Olive oil1 tbsp

• 

  Salt and freshly ground black pepperto taste

Method

1. 1

   Preheat oven to 180°C (350°F).

2. 2

   Season salmon with salt and pepper. Heat olive oil in an oven-safe skillet over medium-high heat. Sear salmon skin-side down for 3-4 minutes until crispy. Flip and transfer skillet to the oven for 3-5 minutes, or until cooked to your liking.

3. 3

   While salmon cooks, blanch asparagus in boiling water for 2-3 minutes until tender-crisp. Drain and set aside.

4. 4

   Poach eggs: Bring a pot of water to a gentle simmer. Crack eggs into individual ramekins. Gently swirl the water and slide the eggs in. Cook for 3-4 minutes until whites are set and yolks are still runny.

5. 5

   Make hollandaise: Whisk lemon juice and dill. Season with salt and pepper.

6. 6

   Assemble: Place asparagus on a plate. Top with salmon. Carefully place poached eggs on top. Drizzle with lemon-dill hollandaise. Serve immediately.