Chilli & Pesto Salmon, New Potato and Boiled Egg Salad

How utterly glorious was the weather yesterday?

I am undoubtedly a sun-chaser. I can't get enough of it, but aside from the sun rearing it's long-lost self from behind the clouds, there's one other aspect of Spring and Summer I really love and its salads.

I'm not talking side-salads, or a few leaves that barely promise to fill you up, I'm on about salads with loads of ingredients that allow you to get creative (and use up what you have left over in the fridge) - so when Florette got in touch to see if I could create a salad recipe for them, well I was all over it.

Last week we had salmon fillets for dinner which I had added a chilli and pesto slathering to before cooking. There were two fillets leftover in the fridge which were screaming out to be used in the salad. We also had new potatoes and asparagus to use up, which all went together nicely.

What You Need:
Salad leaves - I used Florette's Sweet & Crispy salad
Baby plum tomatoes
Black olives
Spring onion
New potatoes - about 2-3 per person
1 egg per person
Asparagus - about 4-5 stems per person
2 Salmon fillet
1 small red chilli
Basil pesto

What You Need To Do:
Fill a pan of boiling water and bring to the boil
Chop the chilli and mix in a small bowl with a couple of teaspoons of the pesto 
Spread the paste evenly over the salmon fillets, wrap up in a foil parcel and bake in the oven on 170c (fan oven) for about 20 mins
Chop your potatoes in half and add to the boiling water and let cook for 20 mins or until soft
Snap off the woody ends of the asparagus, place on a baking tray, spray with low cal oil and season ready for grilling
Prepare your salad so chop your cucumber tomatoes and spring onion, rinse your olives (if briney like mine were) and lay on your salad leaves
When you're about 7 mins from the end of your salmon/potatoes being done, turn on your grill to a low/medium heat for the asparagus, keep an eye on it, they shouldn't take longer than 7 mins
Get a small pan of boiling water on the go and boil your egg for 5 minutes (for soft boiled)
When your potatoes, salmon, egg and asparagus are done turn them all off, drain the potatoes, add a small knob of butter, season and toss in their pan; remove the skin from the salmon and flake it up with a fork; carefully crack the egg shell and peel (have a bowl of cold water ready as the egg will be hot hot hot) and add all these elements to your salad
Dress according to taste - we used an Italian dressing from Sainsbury's !

Serve & Enjoy!