A healthy and delicious lunch recipe for Baked Salmon with a hint of spice – served with a simple avo and honey salad
1 avocado, peeled, stoned and sliced
6 x 150g portions of salmon
2 tbsp. extra virgin olive oil
Juice of half a lemon
Salt and freshly ground black pepper
250g tenderstem broccoli
3 spring onions, sliced
4 tbsp. olive oil
2 tbsp. clear honey
1 tbsp. soy sauce
1 large red chilli, deseeded and finely chopped
2 tbsp. sesame seeds, toasted
Preheat the oven to 180°C.
Lightly oil the fish, and season the salmon with salt and black pepper. Lightly oil a large baking sheet and lay the fish in a row. Bake in the oven for 15- 20 minutes or until the fish is lightly cooked and beginning to flake.
Add the broccoli to a large pan of boiling water and cook for 4-5 minutes until tender. Be careful not to overcook.
Meanwhile, in a small pan, mix together the oil, honey, soy sauce and chilli and warm. Do not boil.
Drain the broccoli and place into a large bowl. Add the avocado and spring onion. Pour the warm dressing over the broccoli and add a sprinkling of sesame seeds.
Place the salmon on a serving plate and top with the broccoli and avocado salad. Serve with plain and wild basmati rice.