Baked salmon and fennel salad

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Baked salmon and fennel salad

It’s Monday and we all know that means a fillet of salmon.

Ingredients

• Salmon
• Sliced radish
• Sliced red onion
• Sliced fennel
• Chopped parsley
• Chopped coriander
• Diced avocado
• Lime juice
• Olive oil
• Chilli flakes

Instructions

1. Heat the toaster oven to 200 °C (392 °F).
2. Put the salmon skin side up on a sheet of baking paper.
3. Brush the salmon with some high vapour point cooking oil. I use Queensland nut oil.
4. Place the salmon in the toaster oven for 15 minutes.
5. While the salmon is cooking slice the radish, fennel, and red onion with a mandolin or a sharp knife.
6. Chop the parsley and coriander with a sharp knife.
7. Remove the seed from an avocado and dice the flesh of the cheeks.
8. Mix some lime juice and olive oil for a salad dressing.
9. Put all the salad ingredients into a mixing bowl and stir through the dressing.
10. Add the salad to a dinner plate.
11. Once the salmon is cooked, allow the salmon to rest for a few minutes and then add it to the dinner plate.
12. Bon Appétit.