Roast Salmon and Baby Spinach Salad

This weight loss recipe is a fantastic option for those nights when you just feel like something a little lighter, or when you’ve indulged a little this week and want a meal to kick start getting back on the right track.

The salmon is oven baked, so it’s incredibly tender and packed full of flavour. The delicate peppery crunch of the radishes contrasts beautifully with the tender oven baked salmon pieces, and is all topped off my a flavour burst from the zesty lemon basil dressing.

Don’t forget- baby spinach leaves are packed full of iron rich baby spinach to help support good energy levels.Check out the weight loss recipe below…

Serves 2

Ingredients

400g salmon

1 tbsp olive oil

1/4 cup lemon juice

1 tbsp dijon mustard

2 cloves garlic finely chopped

8 basil leaves finely chopped

1 tsp chopped fresh oregano

2 handfuls (100g) baby spinach leaves

1 cup cherry tomatoes, halved

4 radishes, halved and thinly sliced

Salt and pepper to season

Method

1: Lightly season both sides of the salmon with salt and pepper, and drizzle a tablespoon of olive oil, 1 clove garlic, and 1/2 tbsp lemon juice to coat both sides. Cover and place in the refrigerator for one hour to marinate.

2: Seal fillets in aluminium foil with the leftover marinade, and place in a glass dish. Bake for 35-45 mins at 190 degrees.

3: Prepare the salad dressing by combining remaining garlic and lemon juice with mustard, basil, and oregano and salt and pepper to taste. Blend until well combined.

4: Toss the salad vegetables with the dressing and divide evenly between two plates. Gently flake the cooked salmon and scatter the pieces on the top of the salad. Serve and enjoy.