From 101 Fish and Seafood Dishes
600g new potatoes, scrubbed and cut into chunks
175g asparagus, each piece cut into three
2 tbsp olive oil
2 salmon fillets, skinned and cut into large chunks
100g cherry tomatoes, halved
1 tbsp snipped fresh chives
Cook the potatoes in boiling salted water for 5-8 minutes or until just tender. Just before the potatoes re ready, tip in the asparagus and cook for 1 minute only. Drain well.
Heat the oil into a deep frying pan. Add the potatoes and asparagus, shaking the pan gently so they spread out in one even layer. Cook for 1-2 minutes
Make some gaps in the potatoes and asparagus and tuck in the salmon and tomatoes. Cook with a lid and cook for 1-2 minutes until the salmon is half cooked. Take the lid off and scatter the chives over. Beat the eggs with salt and pepper. then pour over all the ingredients in the pan. Cook and leave for 4-5 minutes for the eggs to cook.
Preheat the grill to high. place the pan under for 3minutes or until the top is golden.
This is definitely one of those one pot dishes where you get everything from protein to vegetables to carbos.