Salmon Fennel & Blood Orange Salad ⠀⠀⠀⠀⠀⠀⠀⠀⠀


⠀⠀⠀⠀⠀⠀⠀⠀⠀

The sun was shining during that mini heatwave that we were experiencing when I made this lovely warm salad. Ready in under 15 minutes it was a joy to eat. The salmon was just cooked through and incredibly moist and went so well with those amazing blood oranges. Definitely one I’ll be replicating for a girly lunch. This one one of the recipes I developed for @hunterandgather website, take a look for some lovely healthy recipe inspiration.

⠀⠀⠀⠀⠀⠀⠀⠀⠀

Serves 2

⠀⠀⠀⠀⠀⠀⠀⠀⠀

INGREDIENTS

⠀⠀⠀⠀⠀⠀⠀⠀⠀

2 Salmon fillets

1 bag salad leaves

3 cooked beetroot - each cut into 8 wedges

1/2 bulb fennel - finely sliced

2 blood oranges - I peeled and sliced the other halved

2 tablespoons MCT oil

1 clove crushed garlic

⠀⠀⠀⠀⠀⠀⠀⠀⠀

METHOD

⠀⠀⠀⠀⠀⠀⠀⠀⠀

Preheat the oven to 200 degrees.

Mix together the juice of 1/2 orange, Coconut oil, and garlic in a jar, season and set aside.

⠀⠀⠀⠀⠀⠀⠀⠀⠀

Squeeze the juice of half an orange on to the salmon fillets, season and roast for 10 minutes.

⠀⠀⠀⠀⠀⠀⠀⠀⠀

Arrange the salad ingredients in a large bowl, flake over the salmon and drizzle with the delicious dressing.


17 views0 comments

Recent Posts

See All

Seafood Pappardelle

This gorgeous pasta dish is an absolute winner in my house and better still it’s a 15 minute meal. You can really play around with the seafood and make it work for you. I’ve made this countless times