Salmon with beetroot salad

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  • 1Yield
  • -1Servings+
  • 10 mPrep Time
  • 15 mCook Time
  • 25 mReady In
Print Recipe

Salmon with beetroot salad

Ingredients

Nutrients

Calories
465
Protein
44.6g
Fibre
2.7g
Sodium
194mg
Carbohydrates
10.2g
Fat Total
22g
Saturated Fat
6g
Cholesterol
109mg

Step by step method

  • Step 1

    Preheat the oven at 200c/180c fan/gas mark 6.

  • Step 2

    Cut a large piece of aluminium foil, enough to create a parcel for the salmon. Place the fish onto the foil and season with a pinch of salt and pepper. Bring one edge of the foil over to loosely cover the fish and then fold over both edged together twice to create a parcel. Then do the same with the two remaining edges of the foil to seal the parcel of fish. Place the parcel on a baking tray and place in the oven for 15-20 minutes. Ensure fish is cooked thoroughly before eating.

  • Step 3

    Dice the beetroot and place into a bowl. Add the washed leafy salad into a bowl, then add a pinch of salt, the olive oil and a squeeze of lemon and mix together.

  • Step 4

    Place the cooked fish onto a plate and squeeze fresh lemon. Add the salad and serve.

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