Summer calls for salads, light meals, fresh fruit and juices.
We start our culinary debut with a light and colorful salmon salad.
Packed with Omega 3 and 6 and all the goodness of a fresh green salad!
This particular one also offers you the freshness of zesty oranges so part of your daily vit.C is taken care of! 🙂
600g salmon fillet, skin on, pin-boned
Sea salt and pepper
1 tbsp orange zest
2 tbsp orange juice
1 tsp lemon zest
1 tbsp lemon juice
2 tbsp olive oil
400g canned chickpeas, rinsed
Handful of watercress
3 tbsp small black olives
2 tbsp chopped dill
Heat the oven to 200C/Gas mark 6
Place the salmon on a foil-lined roasting tray
Bake for 10 minutes. Peel the skin away and flake the juicy flesh into large chunks and season with salt and pepper.
Cut away the skin and pith from the orange, then cut the flesh into chunks.
Whisk the lemon and orange zest with the juices, olive oil, sea salt and pepper in a bowl.
Toss lightly the chickpeas, watercress, orange segments, olives and the chopped dill, then arrange on a large platter.
Scatter the salmon flakes over the salad and drizzle with the orange dressing. Enjoy it! 🙂