Winter is the perfect season for enjoying dark green leaves, as they thrive in colder climates. It’s also an excellent time to boost your intake of healthy fats—think salmon, nuts, or seeds. While you might not normally associate winter with a fresh lunchtime salad, this dish is sure to change your mind. It’s filling, delicious, and brimming with nourishing goodness.
Method
- Preheat your oven to 200°C.
- Place the salmon fillets on an ovenproof dish, top with lemon slices, and bake for 20 minutes.
- Remove the salmon from the oven and allow it to cool (you can serve it warm or cooled).
- Meanwhile, toast the mixed seeds in a frying pan over medium heat for 3–5 minutes until they begin to brown. Set them aside to cool.
- In a large salad bowl, combine the rocket and spinach leaves.
- Chop the tomatoes and red pepper; add them to the bowl.
- Drizzle with olive oil, balsamic vinegar, and season with salt and pepper.
- Add the toasted seeds and toss well to coat everything in the dressing.
- (Optional) Slice or cube your avocado and gently mix it into the salad.
- Serve the salad with the salmon fillets on top. Enjoy!
