Ingredients
- 4 salmon fillets about 200g each
- olive oil
- a thyme sprig
- a slice of lime
- salt and pepper
- ¼ small watermelon (cut into 2cm pieces)
- 80g baby spinach leaves
- 1 ripe avocado (cut into 1cm pieces)
- 1 tbsp red wine vinegar
- 3 tbsp extra virgin olive oil
- 1 clove garlic (finely chopped)
- salt and pepper
Method
Preheat oven to 200C.
Brush 4 salmon fillets (about 200g each) with olive oil and place on a baking tray lined with a large piece of foil. Top each with a thyme sprig, a slice of lime, salt and pepper. Bring foil edges together and seal well. Bake for 8-10 minutes or until just cooked.
Place ¼ small watermelon (cut into 2cm pieces), baby spinach leaves and 1 ripe avocado (cut into 1cm pieces) in a bowl.
Whisk 1 tbsp red wine vinegar, 3 tbsp extra virgin olive oil, 1 clove garlic (finely chopped), salt and pepper and toss through salad.
Remove salmon from foil, discard thyme and lime and serve with watermelon salad and lime wedges.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
