Salmon Salad with Dill Sauce
This salmon salad is bursting with flavour and goodness. It comes together in 30 minutes and is gluten, nut, dairy and sugar free.
Ingredients
- 400g salmon fillets skin on
- 1 tsp olive oil
- 1/2 tsp Salt
- 1/2 tsp black pepper
- 4 C baby spinach
- 1 C rocket
- 2 C Cherry Tomatoes sliced
- 2 avocados sliced
Dill Sauce
- 6 tbsp olive oil
- 3 tbsp lemon juice
- 1 tsp mustard
- 1 garlic clove
- 4 tbsp fresh dill
- 2 tbsp fresh chives
Instructions
- Preheat the oven to 200C
- Place the salmon, skin side down on a baking pan. Sprinkle salt and pepper on the salmon and drizzle with a teaspoon of olive oil. Bake for 15-18 minutes or until the fish easily flakes and is light pink in the centre. Remove and set aside.
- While the salmon is cooking make the dill sauce by combining all the ingredients in a blender and blitzing until smooth.
- Prepare the salad ingredients and add to a large serving bowl.
- Cut the salmon into chunks, you can just use a fork to separate pieces. Add to the salad.
- Pour the dill sauce over the salad and mix well.