I love salmon as it is a great source of protein but I don’t get to eat it a lot because it can be pretty expensive- I like to make sure the salmon I buy is wild wherever possible, but this does increase the price.
Wild salmon actually has fewer calories, half the fat, contains more calcium, iron and potassium, zinc and is lower in salt. However, I appreciate that not everyone can afford wild so if it’s not possible, don’t worry. Farmed salmon is still high in omega 3 (helps keep your heart healthy).
This recipe was co-created with my bf- he did the salad and I did the salmon (I had to give him credit or there would have been tears).
So, the recipe…
Salmon fillet (boneless)
Handful of tomatoes
1/2 an apple
Handful of grapes
Mango and chilli dressing (low fat version from sainsburys)
Preheat the oven to 200 c
Sprinkle the salmon with the Cajun spice and squeeze some lemon juice on top. Add a couple of slices of lemon on top of the fillet. Put the salmon on a sheet of foil and fold up the ends and then the sides, curling the foil over at the top to make a parcel shape.
Cook the salmon for 15-20 mins (the salmon should be easily cut into and a bit flakey)
Whilst the salmon is cooking, prepare the salad. In a bowl mix the shredded lettuce. Chop the rest of the fruit and veg into small pieces and mix in with the lettuce.
Add the salad to a plate and drizzle with the dressing. Add the salmon once cooked and…devour!
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