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Baked Salmon with Crispy Seaweed, Poached Egg and Asparagus

by Myles Hopper, Giles Humphries from Mindful Chef

Take your midweek salmon supper to the next level with this quick and tasty recipe from Mindful Chef. Plus enjoy a boost on minerals from superfood ingredient seaweed.

From the book

Myles Hopper, Giles Humphries


Seaweed is a remarkable superfood, containing fibre, protein and an impressive range of minerals – such as iodine, needed for thyroid function, calcium for building and maintaining strong bones, iron for transporting oxygen around the body, and magnesium for a healthy immune system. Seaweed is definitely a food group we should be eating much more of. Look for sustainably sourced, hand-harvested seaweed if possible, to support the local ecosystem.

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400ml boiling water
80g millet
1 lemon
140g asparagus
2 x 150g salmon fillets
olive oil
2 eggs
60g spinach
2 dried nori sheets
sea salt and black pepper


Preheat the oven to 180°C/gas mark 4.

Heat a saucepan, then pour in the millet and toast it for 2 minutes, stirring constantly. Pour in the boiling water, reduce the heat, then cover the pan and cook for 15 minutes.

Thinly slice half the lemon and cut the slices into half-moons. Trim the asparagus.

Place the salmon fillets on a baking tray, layer over the lemon slices and drizzle 1 teaspoon of oil over each fillet. Place the asparagus alongside, drizzle with 1 teaspoon of oil and season with black pepper.
Place the salmon in the oven for 12–15 minutes, or until cooked to your liking.

Bring another saucepan of water to a gentle simmer. Create a whirlpool in the pan with a spoon, then carefully break the eggs into the middle, one at a time. Cook for 3–4 minutes, until the whites are
cooked, then remove from the pan.

Once the millet is cooked, stir in the spinach for 2–3 minutes, until wilted, then drain and stir in the juice of the remaining lemon half. Break up the nori sheets and place on a serving plate.

Spoon the spinach millet on to plates, place a salmon fillet on top, and sprinkle over the nori, crumbling it if you want smaller pieces. Serve with the asparagus, topped with the poached egg and a sprinkle of salt.


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From the book: Mindful Chef

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