Serves: 2
Ready in: 20 minutes
Price per serving: £2.80

Calories (per serving): 410
Carbs: 5g
Fat: 30g 
Saturated Fat: 5g

INGREDIENTS:
260g pack salmon fillets
1 lemon
100g pack asparagus tips
2tbsp walnut oil
2tbsp white wine vinegar
1/4 cucumber, cut into small cubes
6 cherry tomatoes, halved
90g bag leafy rocket salad

1. Put the fillets in a shallow pan and pour in just enough water to cover them. Halve the lemon and squeeze the juice from one half into the pan. Heat slowly until simmering gently. Simmer for 5 minutes.
2. Lift the salmon out and set aside. Fill the pan with clean water and heat until boiling. Add the asparagus and simmer for 2 minutes. Drain in a colander and rinse with cold water.
3. Put the oil and vinegar in a bowl and season. Whisk together and then add the cucumber, tomatoes and rocket leaves and toss gently. Divide between 2 plates with the asparagus. Roughly flake the salmon and serve with the salad and wedges of lemon.