Salmon Salad Bowl

PER SERVING | 542cals | PROTEIN 33g | FAT 35.5g | FIBRE 6g | CARBS 20g Serve the salad warm as a delicious lunch or supper, or take it to work in a lidded container for a nutritious and filling packed lunch.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200˚C/fan 180˚C/Gas 6 and line a small baking tray with foil.

Step 2

Half fill a small saucepan with water and bring to the boil. Add the rice and cook for about 20 minutes, or until tender. Add the edamame beans or peas and return to the boil, stirring. Drain immediately.

Step 3

To make the dressing, combine the soy sauce, sesame oil, lime juice and honey in a small bowl and whisk well.

Step 4

Place the salmon, skin-side down, on the prepared tray and drizzle with 2 teaspoons of the dressing. Sprinkle with the sesame seeds and chilli flakes, if using. Bake for 10–12 minutes, or until just cooked. (It is ready when the salmon flakes into large pieces easily when prodded with a fork.)

Step 5

Divide the leaves, rice and beans or peas between two bowls. Add the leaves and arrange the avocado, carrot, spring onions and radishes alongside. Flake the salmon into the bowl (leaving behind the skin), drizzle with the rest of the dressing and serve with lime wedges for squeezing over.

Step 6

COOK’S TIPS Make the full amount, even if you only need one serving, as the rest will keep well in the fridge for the next day. The dressing contains 39cals per tablespoon – without the honey. Feel free to add it to a different salad but don’t forget to add the extra calories.

Step 7

NON-FAST DAYS Choose larger fillets – you will need to cook them a few minutes longer. Increase the quantity of rice, or cook diced butternut pumpkin alongside the salmon (roast for 10 minutes more).