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Salmon and Strawberry Salad

Strawberry and Salmon Salad

By WLR's Food Information Executive, Laurence Beeken

Prep time 45 mins | serves 4 | 223 calories per serving

Ingredients

For the Salmon
400g Salmon Fillets
1 tbsp Extra Virgin Olive Oil
4 slices Lemon
¼ tsp Table Salt
¼ tsp Freshly Ground Black Pepper
For the Salad
100g Mange Tout
125g Strawberries
80g Rocket
For the Dressing
1 tbsp Red Wine Vinegar
3 tbsp Extra Virgin Olive Oil
A pinch Granulated White Sugar
A pinch Table Salt
A pinch Freshly Ground Black Pepper

Method

  1. Preheat the oven to 200°C (400°F, Gas Mark 6)
  2. Line a baking tray with foil so that the edges overlap enough so that you can bring them together to seal in the fish. Place a pan of water on to boil.
  3. Brush the salmon with olive oil, then place onto the foil. Top with a slice of lemon, salt and freshly ground pepper. Bring the edges of the foil together to seal the fish in. Place in the oven for approx 25 minutes until the flesh flakes.
  4. Wipe and hull the strawberries, peel and chop the avocado.
  5. Cook the mange tout for approx 1 minute in the boiling water, then drain and refresh in cold water.
  6. Mix together the red wine vinegar, olive oil, and add a pinch of each sugar salt and pepper.
  7. Place the strawberries, rocket avocado and cooked mange tout into a bowl, toss through the dressing and serve with the cooked salmon.

Calorie and Nutrition Values per serving

  Per Serving
Calories (kcal) 222.8
Protein (g) 22.2
Carbohydrate (g) 3.9
Fat (g) 13.1
Saturates (g) 2.5
Fibre (g) 1.2
Fruit & Veg 1.1

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