Recipe of the Week - Summer Salad with Salmon
What you will need:
- Large salmon fillet
- 2 tbsp of coconut oil
- Few sprigs of fresh thyme
- 2 cloves of garlic (minced)
- Handful of walnuts
- 3/4 cup of cherry tomatoes
- 1 avocado
- 3 baby beetroots (if you can roast them yourself that’s great, but tinned are acceptable).
- 2 handfuls of baby spinach
- Extra virgin olive oil
- Lemon juice
- Sea salt and black pepper
How to bring it all together:
Fire up the grill to a low to medium heat.
While the grill is heating up place the salmon on aluminium foil - enough to wrap it in - and then season both sides of the salmon with the sea salt and black pepper to taste and splash of coconut oil. Add a few sprigs of thyme and a little minced garlic. Wrap the salmon in foil and place on the grill till soft and pink, about 15 to 20 minutes, depending on how you like it cooked.
Prepare the salad by placing the baby spinach in a salad bowl, then adding the halved cherry tomatoes. Add your sliced beetroots and avocado, then add the walnuts and set aside.
Prepare the dressing with 4 tbsp of extra virgin olive oil, 2 tbsp of lemon juice and season with sea salt and black pepper. Then mix well.
Once the salmon is ready let it rest for 3 minutes. While resting, pour the dressing over the salad, toss and your ready to eat.