Salmon avocado salad
Roasted salmon is flaked and tossed with spinach leaves, roasted tomatoes, homemade wholegrain croutons and avocado for a light and heart-healthy meal.
Per Serving 298kcals, 22.1g fat (3.8g saturated), 10.5g carbs, 3.7g sugars, 17.2g protein, 4.2g fibre, 0.049g sodium
|
Prep: Cook: |
10 minutes 15 minutes |
|
| Difficulty: | Easy | |
| Serves: | 4 portions |
| Ingredients |
|---|
| 4 x 80g salmon fillets |
| 50g cherry tomatoes on the vine |
| 2 tbsp olive oil |
| 2 thick slices of wholegrain bread, cubed |
| ½ tsp dried rosemary, thyme or mixed herbs |
| 50g spinach leaves |
| 50g mixed leaves |
| ½ small red onion, thinly sliced |
| 1 ripe avocado, sliced |
| For the dressing: |
| A small handful of fresh dill, chopped |
| Zest and juice of 1 lemon |
| 1 tsp wholegrain mustard |
| 2 tsp honey |
| 2 tbsp olive oil |
directions
- Preheat the oven to 200˚C/180˚C fan/gas mark 6. Place the salmon and cherry tomatoes on a baking tray and brush gently with half of the oil.
- Toss the bread cubes and dried herbs with the remaining oil and spread onto a separate tray.
- Bake both trays for 13-15 minutes until the salmon flakes easily with a fork and the croutons are crisp.
- Whisk together all of the ingredients for the dressing.
- Add some spinach, mixed leaves and onion to four serving bowls. Add a salmon fillet to each, along with some roasted tomatoes, croutons and avocado.
- Drizzle lightly with the dressing and serve immediately.
