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Pan-roasted salmon with new potatoes, baby leaf salad, avocado and tomato salsa

Great British Chefs
  • minutes
  • Serves 4

INGREDIENTS

8

Quail eggs

4

Salmon, fillets

1

bunch Asparagus

1

Avocado, ripe

400 g

Broad beans

1 tbsp

Coriander

1

Lemon

150 g

Peas

200 g

Potatoes, new

1/2

Red onion, small

2

Tomatoes

1

Pepper

2

Salt

1

Sea salt

2

Olive oil, extra virgin

1

Salad, mixed leaves