Having a food baby just got sweeter! Protein-rich and packed full of healthy fats, enjoy this sweet, creamy, and satiating dish that makes you crave seconds without the feeling of having a heavy food baby.
The sweet aromas and bubbling glaze of soy and sweet chilli is perfect for a group BBQ
Ingredients:
- 2 salmon fillets
- 2tbsp dark Soy Sauce
- 3tbsp sweet chili marinade
- 1 finely chopped garlic clove or powder
- 1 branch of spring onion finely chopped
- 4 handfuls of spinach
- 2 whole diced avocados
- 1 whole diced feta
- 2 handfuls of pomegranate seeds
- 1 handful of halved almonds
- 1 half lemon squeeze
- 2tbsp olive oil
How to make:
- preheat oven to 200c
- prepare ingredients
- foil baking tray
- in a bowl add the 2 salmon fillets and marinade with soy and sweet chili sauce
- add fillets to the foiled baking tray
- place on top of salmon the finely chopped garlic and spring onions
- wrap the foil paper over the salmon, then place the tray of salmon into the oven and steam/bake for 20 mins (or less depending on how succulent you like it)
- whilst the salmon is baking start the salad made by adding all the other ingredients into a bowl, then drizzle with lemon and olive oil to finish
- when salmon is finished baking place it on top of your pomegranate salad, and enjoy!
*Total prep time: 15mins
*Serves: 2
*Suitable for: pescatarians & meat eaters, vegetarians
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