2 fresh salmon fillets (choose line caught rather than farmed if possible) Drizzle of olive oil
Sprinkle of sea salt
Sprinkle of black pepper
Selection of salad leaves
2 handfuls of roasted almonds
2 handful of roasted cherry tomatoes (only 3 mins in a hot oven will sweeten them)
2 handfuls of crumbled feta cheese
Sesame and honey dressing (see recipe below)
Lay a sheet of tin foil in a large baking dish and place the salmon fillets skin-side down. Rinse the fillets under cold running water (to remove any scales from other fish which may have transferred to the salmon during processing) and pat dry with kitchen towels. Drizzle with olive oil then drizzle with the olive oil. Sprinkle on a little sea salt and cracked black pepper. Cook in a pre-heated oven (425F / 218C) for around 4-6 mins per half-inch of thickness. Most fillets will be around an inch thick so check at around 8 mins but once the fish starts to flake when prodded with a fork it’s ready, so don’t overcook it. Add your favourite salad leaves to a bowl along with the roasted almonds and roasted cherry tomatoes Add the crumbled feta, mix with the salad dressing and pile onto your plate. Then add cooked salmon fillet chopped coriander and serve.
Mix together 1 tbsp olive oil, 2 tbsp balsamic vinegar, I tbsp. honey and a tsp of bran, linseed or chia seeds to bind.