Soy ginger salmon with asparagus and summer salad

This is my own recipe. It takes 5 minutes to prepare and 30 minutes to cook. The ingredients I used are:

• 2 salmon fillets

• 2 tbsp olive oil

• 100g asparagus, boiled

For the sauce:

• Thumb sized ginger, grated

• 1 green chilli, finely diced

• Handful of spring onion, chopped

• 3 tbsp dark soy sauce

• 1/2 tbsp olive oil

For the salad:

• Handful of watercress, rocket and spinach

• 3 radishes, thinly sliced

• 2 tbsp balsamic vinegar

• 1 tbsp honey

• Ground pepper

• Salt

Method:

1. Drizzle the olive oil all over the fillets and oven bake for 25 minutes in a pre-heated oven at 200 degrees Celsius.

2. Add the 1/2 tbsp olive oil in a small saucepan on medium heat followed by the ginger, chilli and spring onion. Let it cook for 30 seconds, stirring constantly.

3. Toss the soy sauce in and let it cook for another 30 seconds and then set the pan aside.

4. Mix the balsamic vinegar, honey, ground pepper and salt in a bowl and toss in the greens. I would recommend doing this just after putting the salmon in the oven to allow the greens to absorb this dressing.

5. Once the salmon is ready, drizzle the soy ginger sauce all over and enjoy with the salad and asparagus. Bon appétit!