This roasted salmon recipe is so easy and super healthy. Loaded with lots of protein, plenty of greens, good fats and low GI carbs.
For the roast salmon:
2 x 150g salmon portions
chilli flakes, sea salt, extra virgin olive oil
For the salad:
4 large handfuls of mixed salad greens
2 handfuls roasted pumpkin
handful of mung bean sprouts
For the dressing:
50g full fat natural yoghurt
1/2 tsp seeded mustard
– stir to combine
Pre heat oven to 190C.
Place salmon on lined roasting tray, and top with chilli flakes and salt. Drizzle with a little olive oil, and roast in oven until medium-rare (approximately 7 minutes).
Meanwhile, divide salad ingredients into 2 large bowls.
Place roasted salmon over salad, drizzle with olive oil, lemon and finish off with fresh dill. Serve with yoghurt mustard dressing.
Rhiannon is passionate about good food that is not only nutritious and easy to make, but most importantly delicious! As a busy naturopath Rhiannon understands the challenges that many of her patients face when trying to incorporate healthy eating into their own busy lifestyle.
Rhiannon constantly inspires us with her yummy lunches at work and now as a regular recipe contributor, shares with us how eating the right balance of nutrients in a meal can be easy and super tasty.