recipe diet salisbury low carb high protein

Asparagus Tagliatelle with fresh salmon and egg

Nice for a sunny lunch in the garden !

(Fat 35.5 g Carbohydrates 4.5 g  Protein 28.4 g)

Asparagus Tagliatelle with fresh salmon and egg

Prep Time: 10 Minutes
Cook Time: 15 Minutes
Total time: 25 Minutes
Servings: 1 People


  • 100-150 g of fresh salmon
  • 1 boiled egg
  • 150 g white asparagus stalks peeled
  • Handful of rocket leaves
  • 2 tbsp olive oil
  • 2 tsp fresh lemon juice
  • 1 tbsp chives, finely chopped
  • 1 tbsp parsley, finely chopped
  • Pepper
  • Salt


1. Put a pan of water on and bring to a boil
2. Cut the bottom two inches off the asparagus and scrape them into ribbons with a vegetable peeler
3. Add them to the boiling water and cook for 2-3 minutes
4. Heat half a tablespoon of olive oil in a pan and fry the salmon, seasoned with some salt and pepper, for about 4-8 minutes until it's cooked through..
5. Meanwhile, make a dressing of one and a half tablespoons of olive oil, the lemon juice and some salt and pepper
6. Drain the asparagus ribbons and place on a plate
7. Divide the salmon, rocket and egg over the asparagus 'tagliatelle'
8. Sprinkle with the dressing and garnish with the chives and parsley