-
-
-
Honey dressing
-
Pistachio crusted salmon super salad
Ingredients
Description
What to do
1. Preheat oven to 180 degrees, fan forced. Line a baking tray and add salmon fillets, skin side down.
2. In a small bowl whisk together all honey dressing ingredients. Reserve 2 tbsp in a separate bowl.
3. Brush salmon with honey dressing. Mix together the crushed pistachios and olive oil in a small bowl. Firmly press into the salmon fillets. Bake for 12-15 minutes or until cooked through.
4. Arrange salad leaves, cucumber, radish, beetroot, avocado and red onion between two bowls. Top each bowl with a salmon piece. Gather any remaining pistachios from the tray and sprinkle over the salmon. Garnish with herbs and micro herbs. Enjoy!
Notes
This salad is best enjoyed straight away however leftovers can be stored in an airtight container in the fridge for 1 day. Description
Like what you're reading?
The Power Issue of Live Better magazine is here. Whether it's a digital detox or spending time by the ocean, delve into the small but powerful things we can do to recharge.