Healthy. Simple. Nutritious. Delicious. Enough said.
Seared Salmon Salad with Garden Vegetables
Adapted from Bev Cooks
1 Tbsp extra-virgin olive oil
1 small zucchini, sliced
1 large fresh salmon fillet
2 cups rocket (or any leaf mix you like)
4 baby beetroots, cooked, quartered (using canned is fine)
8 cherry tomatoes, halved
1 Tbsp Dijon mustard
1 Tbsp chives, chopped
1 Tbsp fresh mint leaves, chopped
Goats cheese to crumble
Salt and pepper
1. Heat 1/2 Tbsp oil in a large saucepan over medium-high. Add the zucchini and sauté until softened and slightly browned, about 5 minutes. Remove from pan and set aside.
2. Add the salmon to the same pan. Season with salt and pepper and sear until cooked through but not overdone, about 3-4 minutes per side. Remove from pan and let cool slightly.
3. Meanwhile, in a small bowl, whisk together the remaining 1/2 tbsp olive oil, dijon, chopped chives, mint and a pinch of salt and pepper. Add the salmon to the bowl and tear it apart with your hands, coating with the dressing.
4. Arrange the rocket or salad leaves on a large plate. Loosely place the salmon pieces over the greens, along with zucchini. Top with the tomatoes, beetroot and finally with the goats cheese. Season if needed and eat!