Looking for a healthy but easy dinner which will stop you reaching for the takeaway menu?

Check out Chef Gary Maclean's recipe for pan seared salmon with peas and pancetta, poached egg and roast carrots from Friday's Live At Five

Ingredients

  • 4 Salmon Fillets
  • Carrots
  • Spinach
  • 4 Eggs
  • Peas
  • Pancetta
  • 3 cloves of Garlic
  • Thyme
  • Butter
  • Vinegar
  • Salt

Method

Sear your salmon fillets in a pan with butter

Pop carrots whole (even with the stalks on) straight into another pan with butter and salt

Finely chop your spinach

Add thyme and garlic to carrots and slowly cook them until darkly glazed

To poach your eggs, add some vinegar to boiling water as this will help to stop the eggs from separating

Break the eggs into small glasses/tumblers

Holding the glass in the water, slowly tip the egg into the water

Add chopped pancetta, spinach, peas and garlic to your pan and stir at a medium heat.

You're ready to plate up and enjoy!