Blueberry and Lemon Salmon Salad


  • Salmon Fillet
  • Half a Lemon
  • Rosemary
  • Lettuce
  • Spinach
  • Half a Tomato
  • One cup of Blueberries
  • Half a Avocado
  • Salt herbs
  • Rapeseed Oil
  1. Preheat the oven for five mins at 200ºC/400ºF/gas 6
  2. Squeeze the lemon over the Salmon fillet and place in some foil and wrap it up, placing it in the oven. Cook 5-12 minutes depending on how rare or cooked you like your Salmon and the weight of the fish.
  3. Chop up the Lettuce, Spinach, Avocado and Tomato into your serving dish.
  4. When the Salmon is cooked remove it from the oven and place on top/next to your salad.
  5. Pour the cup of Blueberries around the meal.
  6. Squeeze the remaining Lemon juice over the salad and Salmon.
  7. Mix in a little bowl a pinch of Salt, Rosemary and 1-2 tablespoons of Rapeseed oil to sprinkle over the top for final flavour.

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