Tender salmon fillets baked with citrus and soy sauce, accompanied by a vibrant salad featuring avocado, spring onions, apple, and lettuce hearts.
Preheat your oven to 180°C. Cut the salmon into individual serving portions and arrange in an oven-safe dish.
Drizzle the salmon with soy sauce and olive oil, then season with salt and pepper to taste.
Grate the lemon zest over the fish and squeeze the lemon juice on top. Bake for 10-12 minutes until the salmon flakes easily.
While the salmon bakes, slice the spring onions into rounds and cut the apple into thin strips. Tear the lettuce into bite-sized pieces.
Halve the avocado, remove the pit, and scoop out the flesh with a spoon. Cut into chunks.
Gently combine the spring onions, apple strips, lettuce, and avocado pieces in a large bowl.
Whisk together the lemon juice, olive oil, and sea salt to create the dressing.
Toss the salad with the dressing just before serving.
Serve the baked salmon alongside the fresh salad with rice on the side.
No children added
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