Our lovely friend Jo from Modern Food Stories has another super simple recipe for you. This Roast Salmon and Avocado Salad is a super tasty, speedy lunch or dinner recipe. Full of anti-inflammatory protection thanks to the fresh salmon and zingy dressing. I added a touch of Bare Biology’s high strength Life and soul liquid to give you an even bigger dose of Omega 3 anti-inflammatory benefits.
Serves 1
Hands-on Cooking Time - 20 minutes
Overall Cooking Time - 30 minutes
Ingredients
- 1 salmon fillet
- 1 tbsp of extra virgin olive oil
- A pinch of salt and pepper
- 70g of beetroot
- 30g of watercress
- 1/2 medium avocado
- 4 radishes
- 50g of sugar snap peas
- 20g of almonds
- 10g of pumpkin seeds
- 2 tbsp of freshly chopped coriander
Dressing
- 1 tbsp of toasted sesame oil
- 2 tbsp of extra virgin olive oil
- 1 tbsp of grated ginger
- 1/2 tsp of Bare Biology's Lion Heart liquid
- 1 tbsp of lemon juice
- A pinch of salt and pepper
Method
- Preheat the oven to 190C (fan assisted).
- Season the salmon fillet with salt and pepper.
- Place the salmon fillet skin side up on a non-stick baking tray and drizzle with olive oil.
- Roast in the oven for around 25 minutes until cooked through and the skin is crisp.
- Meanwhile, wash the watercress. Drain and pat dry.
Slice the avocado into wedges and toss in a little lemon juice to prevent browning.
Finely slice the radish, beetroot and sugar snap peas.
Place the almonds and pumpkin seeds on a baking tray and roast in the oven for about 6 minutes until golden.
Remove from the oven and allow to cool.
Place all the dressing ingredients in a small bowl and mix well.
Break the salmon into chunks and place in a bowl.
Toss with the watercress, beetroot, avocado, radish, sugar snap peas, almonds, pumpkin seeds, fresh coriander. Add dressing to serve.
Photos by Modern Food Stories.
Looking for a simple and nutritious breakfast idea? Click here for more recipe's from Jo.
