Ingredients
- 140 g Baby Spinach
- 200 g Cherry Tomatoes (chopped in halved)
- 70 g Mushrooms (sliced)
- 120 g Salmon (fillets x2)
- 2 g Salt and Pepper (to season)
Dressing
- 10 ml Flaxseed Oil
- 15 ml Apple Cider Vinegar
- 1 g Salt and Pepper (to season)
Instructions
- 1. Heat oven to moderate heat (180 degrees celsius), pat dry salmon fillets, and season with pepper and salt, place salmon fillets, skin side down in a baking dish sprayed with cooking spray.
- 2. Bake for 20 minutes or until fish flakes easily with fork.
- 3. While Salmon is baking combine salad ingredients
- 4. Blend dressing ingredients and spoon over salad
- 5. Plate up Salmon and serve with salad