Ingredients

Serves 4-6

Salmon:
720g salmon fillet, skin on and pin boned
Splash of extra virgin olive oil
Salt and pepper, to taste
Dressing:
1 tsp Dijon mustard
2 tbsp sherry vinegar
90ml extra virgin olive oil
1 egg white (optional)


 

Baby Nicoise Salad
150g small potatoes, cooked and halved
150g baby green beans, cooked and chilled
130g cherry or grape tomatoes, halved and roasted
60g black olives
3 hard-boiled eggs, peeled and quartered
½ bunch basil, leaves picked


 

Spinach, Pea and Fetta Salad
160g soft low-fat fetta
1 lemon
Freshly ground black pepper
2 tbsp extra virgin olive oil
160g baby spinach leaves
60g fresh peas (out of the pod)
1 bunch mint, coarsely chopped

Method

Preheat oven to 180°C.
Place salmon fillet, skin side down, onto a lined baking sheet. Brush with a little olive oil and season with salt and pepper. Bake for 7 minutes.
To make dressing, whisk mustard, vinegar and oil together with egg white. Season and adjust consistency with water.

Baby Nicoise Salad
Place potatoes, green beans, tomatoes, olives and boiled eggs in a bowl with the basil leaves. Season and mix together.
To serve, spoon the salad onto the salmon fillet and drizzle with the dressing.

Spinach, Pea and Fetta Salad
Combine fetta, zest of the lemon, pepper and olive oil in a bowl; cover and refrigerate overnight.
To serve, place spinach leaves into a serving bowl. Add peas, mint and fetta mixture.
Dice the flesh of half the lemon and mix through.
Drizzle the olive oil from the fetta over the top and season with black pepper to taste.
Serve with the roasted salmon.

 

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