“This salad is loaded with tasty vegetables and is so quick and easy to assemble. You can even make it ahead of time! Salmon is a wonderful source of easily digestible protein and omega 3 fatty acids which we need for healthy brain, eye and skin function. Give this salad a go – I’m sure it will become one of your favourites.”

Ingredients

  • 2 salmon fillets
  • 1 teaspoon of pesto
  • 1 handful of baby spinach
  • 2 stalks of kale (I used the flat leaf one)
  • 1 small avocado, diced
  • ½ bulb of beetroot, diced
  • ½ red capsicum, finely sliced
  • 4 button mushrooms, finely sliced
  • ½ red onion, finely sliced.
  • 6 asparagus spears
  • 1 cup broccoli floretts

Method

  1. Place salmon fillets and pesto in a bowl. Coat salmon in pesto, cover and place in fridge while you assemble the rest of the salad.
  2. Finely shred kale and lay on a salad platter.
  3. Scatter baby spinach over the top, followed by avocado, raw beetroot and red capsicum.
  4.  Cut asparagus into 4 and lightly sauté in a pan with onion, mushrooms and broccoli until just tender.
  5. Spread evenly over the top of your salad.
  6. Cook salmon for 3 – 4 minutes on each side over a medium-high heat.
  7. Cut salmon into bite size pieces and scatter over the top of your salad.