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The sun was shining during that mini heatwave that we were experiencing when I made this lovely warm salad. Ready in under 15 minutes it was a joy to eat. The salmon was just cooked through and incredibly moist and went so well with those amazing blood oranges. Definitely one I’ll be replicating for a girly lunch. This one one of the recipes I developed for @hunterandgather website, take a look for some lovely healthy recipe inspiration.
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Serves 2
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INGREDIENTS
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2 Salmon fillets
1 bag salad leaves
3 cooked beetroot - each cut into 8 wedges
1/2 bulb fennel - finely sliced
2 blood oranges - I peeled and sliced the other halved
2 tablespoons MCT oil
1 clove crushed garlic
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METHOD
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Preheat the oven to 200 degrees.
Mix together the juice of 1/2 orange, Coconut oil, and garlic in a jar, season and set aside.
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Squeeze the juice of half an orange on to the salmon fillets, season and roast for 10 minutes.
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Arrange the salad ingredients in a large bowl, flake over the salmon and drizzle with the delicious dressing.
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