Salmon & Peach Salad

Serves: 2

Prep: 10 mins

Cook: 12 mins

Ingredients

For the salmon:

2x 4 oz. (115g) pieces of salmon

2 tsp. olive oil

2 tsp. lemon juice

sea salt & pepper  

For the salad:

2 cups (150g) iceberg lettuce, chopped

1 cup (157g) couscous, cooked

1/2 red onion, chopped

10 cherry tomatoes, chopped

2 tbsp. feta cheese  

For the dressing:

1 tbsp. olive oil

1 tbsp. fresh lemon juice

1/2 tsp. Dijon mustard

1/2 tsp. maple syrup or honey (optional)

sea salt & pepper, to taste

Nutrition Key

Kcal	Fats(g)	Carbs(g)	Protein(g)
416	25	21	33

*nutrition per serving

Directions

1. Combine the apple cider vinegar, olive oil, tamari, maple syrup and ground pepper to make the marinade. Place the salmon skinless-side down in a flat dish, and pour over the marinade. Leave it to sit in the fridge for 20-30 minutes.

2. In the meantime, grill the corn in the oven or on a grill pan, then cool slightly and cut off the kernels, set aside.

3. Next, preheat the oven to 400°F (200°C) and place the salmon on a baking tray. Cook for 8-10 minutes or until it is cooked through.

4. Divide the salad leaves between two bowls, and top with the sliced peach, tomatoes, and grilled corn. Lastly, top with the salmon, either the whole fillet or flaked.

5. To serve, drizzle with balsamic vinegar and season with salt and pepper.