Simple Honey Baked Salmon Salad
For the salad;
Rocket Salad
Mixed Italian Salad Leaves
Half a head of broccoli
Half an avocado
Half a chopped cucumber
1 x Salmon Fillet (wild salmon where possible)
Sea Salt and Pepper
Oregano
Lemon
For the dressing;
Extra Virgin Olive oil
Juice of half a lemon or lime
A Squeeze of Manuka honey
Balasmic Vinegar
Teaspoon of dried Oregano
WHY
This was pretty much my everyday dinner for a long while during my skin clearance! At the time I hadn't really experimented with other recipes and I was being super careful not to aggravate my skin again so I stuck with this high alkaline simple salad.
MAKE IT
Place the salmon fillet on a baking tray. Squeeze the juice of half a lemon over it. Sprinkle with dried oregano a pinch of sea salt and twist of black pepper. Add a drop of manuka honey, cover in foil and place in the oven at 180oC for 20-30 minutes.
Meanwhile steam the broccoli gently, being sure not to over cook. Bright green and crunchy is so much better than washed out and soggy!
Add the salad leaves to a bowl with the cucumber and avocado, the cooked and cooled broccoli and pour over a little dressing. Shake well to ensure everything is coated in a light layer. Serve on a flat plate with the salmon fillet on top.