SPRING RECIPE SERIES: SUPER SALMON SALAD BOWL

SPRING RECIPE SERIES: SUPER SALMON SALAD BOWL

Healthy skin starts from the inside out and this salmon dish is packed full of nutritious ingredients to nourish your complexion and give you a year-round glow. With nourishing fats, vibrant nutrients, loads of fibre and adequate protein, this Super Salmon Salad Bowl will be your new favourite go-to recipe.

Ingredients

Baked Salmon

1 salmon fillet
Olive oil, lemon juice, salt and pepper

Pistachio Herb Salsa

1/2 cup basil leaves 1/2 cup dill
1/2 cup parsley leaves 1 tbsp capers
Juice of 1/2 lemon
1 large clove of garlic
1/2 cup toasted pistachios 1/2 cup extra virgin olive oil

For the Bowl

Cooked quinoa
Wild rocket
Red onion, finely sliced
Radish, finely sliced
Avocado, cubed
Sunflower or pea sprouts
Dill, to garnish

Method

  1. To make the baked salmon: Preheat oven to 190 degrees, fan forced. Line a small baking tray. Place salmon, skin side down, on the baking tray and drizzle with olive oil and a squeeze of lemon juice. Sprinkle with salt and pepper and bake for 12-15 minutes or until cooked through.

  2. To make the pistachio herb salsa: Add basil leaves, dill, parsley, capers, lemon juice and garlic to a blender. Blitz until finely chopped then add pistachios and repeat. Transfer to a glass jar and mix through the olive oil.

  3. To assemble the bowls: Add quinoa, rocket, red onion, radish, avocado and sprouts to a bowl. Mix until combined then gentle place the salmon on top. Drizzle with herb salsa and top with dill. Enjoy! 

Notes

This recipe will make multiple serves of the pistachio herb salsa. Store in a glass jar in the fridge for up to one week. You can make the remainder of this recipe up to two days in advance. Always opt for wild-caught salmon where possible.

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