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Ingredients
- 4 salmon fillets (200g each)
- olive oil
- slice of lemon
- salt and pepper
- 100g snowpeas (trimmed)
- 125g strawberries (hulled and halved)
- 80g baby rocket
- 1 ripe avocado (chopped)
- 1 tbsp red wine vinegar
- 3 tbsp extra virgin olive oil
- a pinch of sugar, salt and pepper
Method
Preheat oven to 200C.
Brush 4 salmon fillets (200g each) with olive oil. Place on a baking tray lined with a large piece of foil. Top each with a slice of lemon, salt and pepper. Bring foil edges together and seal. Bake for 8-10 minutes or until just cooked.
Cook 100g snowpeas (trimmed) in salted boiling water for 1 minute. Drain, refresh under cold water and drain again.
Place 125g strawberries (hulled and halved), 80g baby rocket and 1 ripe avocado (chopped) in a bowl with snowpeas.
Whisk together 1 tbsp red wine vinegar, 3 tbsp extra virgin olive oil, a pinch of sugar, salt and pepper; toss through salad.
To serve
Serve salmon with salad (discard lemon).
