3 salmon fillets (use half the amount of fillets to people)
Sea salt and pepper to season
1/2 a packet of Wild Rockets leaves
1/2 a packet of spinach leaves
1-2 oranges, cut into segments, all piths removed
1 bunch thin asparagus, blanched in hot water and allowed to cool
1 punnet sugar snap peas
1-2 lemons, juiced and zest of 1
The seeds of 1 pomegranate, pith carefully removed and discarded
- Coat salmon in a little olive oil and sprinkle with sea salt and pepper.
- Face salmon skin side down on foil and cook in the oven at 180 degrees Celcius for 15 minutes or so (depending on how cooked you like it).
- Prepare rocket, spinach, orange, asparagus, sugar snaps, lemon and pomegranate and arrange into a bed of salad on a large serving plate. Break salmon up and scatter over the salad as well as the dill. Top with goat's cheese and drizzle olive oil. Add cracked pepper to taste.