Serves: 2 | Cook Time: 25 mins | Calories: 524 | Type: Gluten-Free | Macros P: 42g / C: 40g / F: 23g


  • 2 x 150g salmon fillet (fish)
  • 2 eggs
  • 80g millet
  • 140g asparagus
  • 1 lemon
  • 2 tbsp organic seaweed salad
  • 60g spinach
  • 1/2 vegetable stock cube (celery)

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.


  1. Preheat the oven to 180C / gas mark 4 and boil a kettle.
  2. Dissolve the stock cube in a jug of 400ml boiling water. Heat a dry large saucepan and pour the millet in before the water. Toast the millet for 2 minutes, stirring constantly. Pour in the stock, reduce the heat and cover for 15 mins, then stir through the spinach for 2 mins until wilted.
  3. Thinly slice half of the lemon and cut the slices in half. Trim the asparagus.
  4. Place the salmon fillets on a baking tray, layer over the lemon slices and drizzle over 1 tsp oil on each fillet. Place the asparagus alongside, drizzle with 1 tsp oil and season with black pepper. Place the baking tray in the oven for 12-15 mins until the salmon is cooked through.
  5. Heat a separate saucepan with water and bring to a gentle simmer. Create a gentle whirlpool in the pan with a spoon then break an egg into the middle, one at a time. Cook for 4 mins. Remove from the pan.
  6. Drain the spinach millet and stir through the juice from the remaining lemon.
  7. Spoon the spinach millet onto two plates and place a salmon fillet on top, sprinkle over the crispy seaweed salad. Serve alongside the asparagus, topped with the poached egg and a sprinkle of sea salt.