Asparagus & Zucchini Salad with Huon Salmon

Ingredients

• 1 zucchini, julienne cut
• 5 asparagus, thinly sliced
• 1/2 cup cannellini beans
• 1 tbsp Parmesan cheese
• 1 lemon cheek, juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1 egg
• 2 Fresh Huon Salmon Portions, skin off
• Pepper

Method

1. 1
   Add zucchini, asparagus, beans, parmesan, lemon, oil and salt into a bowl and mix together well.
2. 2
   Soft boil egg.
3. 3
   Place salmon onto a hot pan with a drizzle of oil and turn over until it is cooked.
4. 4
   Once salmon is cooked plate it up with asparagus and zucchini salad and the egg and a sprinkle of pepper on top.