Pre-heat the oven to 180’C
Lay out two sheets of foil.
Rub the salmon steaks in salt and pepper and lay them on each of the sheets of foil.
Top the salmon with the lemon slices and wrap in the foil.
Bake in the oven for 15-20 minutes until cooked through.
While the salmon is cooking, steam the leeks and the asparagus for 5 minutes
Heat a wok or a large saucepan to a medium temperature and fry the samphire, asparagus and leeks for 3 minutes to heat through
Whiz all the ingredients together for the dressing
Toss together the cooked veg with the rocket and divide between two plates.
Once the salmon is cooked, remove from the oven and flake over the salad.
Top with the poached egg and the dressing and enjoy
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