Pesto Dressed Salmon & Roast Potato Salad

a) While the potatoes roast, boil a half-full kettle.

b) Pour the boiled water into a medium saucepan and bring to the boil. Boil the eggs (see pantry for amount) for 7-8 mins. Drain and allow to cool. IMPORTANT: Ensure egg whites are fully cooked.

c) While the eggs boil, halve the lemon. Cut half the lemon into slices, then juice the remaining lemon into a large bowl and set aside.

a) Trim the bottom 2cm from the asparagus and discard, then chop into thirds

b) Lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper, then lay the lemon slices on top of the fillets.

c) Roast the salmon on the middle shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The salmon is cooked when opaque in the middle.

a) When the salmon has 5-6 mins remaining in the oven, place the asparagus onto the salmon baking tray.

b) Drizzle with oil and season with salt and pepper.

c) Pop back into the oven for the remaining 5-6 mins, turning halfway through.

a) While everything roasts, add the fresh pesto, three quarters of the Greek style salad cheese, the olive oil and sugar (see pantry for both amounts) to the bowl of lemon juice. Stir to combine.

b) Once the potatoes are cooked, add the baby leaves, asparagus and potatoes to the pesto dressing and toss to coat.