Baked Salmon Salad

This is a really quick dinner to put together and one that is ok for when I am doing my seasonal cleanse, as it’s low in calories. It also contains only unprocessed foods with no gluten or additives or preservatives, which makes it healthy and ideal for those avoiding gluten.

Pre-heat your oven to 320F or !80C or 160C (fan) or gas mark 4.

For two people, make some garlic butter by adding 2 cloves of crushed garlic and a sprinkle of parsley to some butter. Mix well and spread some of this onto 4 thin slices of sweet potato and place them in an ovenproof dish.

Place 2 thin slices of beefsteak tomato on top of the potato.

Place the salmon on top of that, sprinkle with salt and black pepper and then add knobs of the remaining butter.

Cover the dish loosely with foil and bake in the oven for 25 minutes. My salmon pieces were quite large but if you user smaller ones you may need to par boil the sweet potato before putting the dish together as this won’t cook as quickly.

I like to remove the foil halfway through the cooking time so that the salmon turns golden brown.

Whilst the salmon is cooking, prepare your salad. This can be anything you like really but remember to keep it healthy! I used some little gem lettuce, mixed salad leaves including baby spinach leaves and rocket, spring onion, red pepper and avocado.

When the salmon is cooked, remove from the oven.

Arrange the salmon on top of your salad and drizzle your dish with the garlic butter from the dish. Obviously, the more butter you pour over the more calories, so be careful!

Et voila! Bon appetit!

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