Herb crusted salmon salad
Oven cooked salmon with a herb crust, served on salad.
- 250 grams salmon fillets (skin off)
- 1 tablespoon parsley (fresh if possible)
- 0.5 tablespoon oregano (fresh if possible)
- 0.5 tablespoon sage (fresh if possible)
- 1 tablespoon garlic crushed
- 1 piece zest of 1 lemon
- 1 teaspoon Dijon mustard
- 1 teaspoon olive oil
- 50 grams baby spinach
- 1 piece lebanese cucumber (or half of a larger cucumber)
- 1 punnet cherry or grape tomatoes
- 0.5 piece avocado
- 1 splash apple cider vinegar
- to taste salt and cracked pepper
- Preheat oven to 180 degrees Celsius.
- Finely chop the parsley, oregano and sage. Place in small bowl.
- Add crushed garlic, lemon zest, Dijon mustard and olive oil to the bowl with the herbs. Add salt and cracked pepper.
- Place salmon fillets on a baking tray lined with baking paper.
- Place half the herb mix on each piece of salmon. Spread it out so the top of the salmon is covered.
- Bake in the oven for 15-20 minutes.
- While the salmon is baking, chop and wash the salad ingredients. Place the spinach, cucumber, tomatoes and avocado on the serving plate/bowl. Drizzle with apple cider vinegar (or you can drizzle lemon olive oil or not have any dressing).
- Lay the cooked salmon fillet on top of the salad and enjoy!
Based on recipe at http://www.weightloss.com.au/healthy-recipes/salad-recipes/herb-crusted-salmon-salad/