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 Lion Heart 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.
