Salmon salad bowls are a weekly favourite in our home. They never fail to satisfy my taste buds and are quick and easy to prepare.

Ingredients

serves 1

• 1 salmon fillet

• 1/2 tsp cayenne pepper or paprika

• 2 handful of salad leaves (I used a mixture of watercress and rocket (arugula)

• 1/2 cucumber, cubed

• 4-5 cherry tomatoes

• 1-2 spring onions, roughly chopped

• 2 tbsp black beans (ready cooked), rinsed and drained

• broccoli sprouts to scatter over

• pinch of nigella seeds (optional)

Salad dressing

• 1/2 lime, juice only

• 1 tbsp apple cider vinegar

• 1 tsp dried oregano

• 3 tbsp extra virgin olive oil

• 1 tsp sea salt

Add salmon fillet to a baking tray lined with parchment paper. Pat the salmon fillet dry with a paper towel and sprinkle over the cayenne powder.

Bake FAN 180 for about 10-12 minutes (timing may vary depending on the size of the fillet.

Add your salad leaves to your serving bowl, and top it with the cucumber, tomato spring onions and black beans.

Make your salad dressing by adding all the ingredients into a bowl and mix thoroughly with a spoon.

When the salmon is ready, slide a fish slice under the salmon and the this will remove the skin.

Add the salmon to your salad and if using, sprinkle over some nigella seeds.

Sprinkle over the broccoli sprouts.

Pour over the dressing.