I love adding salmon to a meal as it’s the perfect way to top up your omega 3 intake during the day and my sesame crusted salmon with sprouts and baby gem salad does just the job. The sesame seeds add an extra crunch and nutty flavour against the creamy texture of the salmon. I’ve paired is with a fresh alfalfa sprouts and baby gem salad, making it perfect for a summers day.
Ready in 20 minutes
Good For Student friendly
Preheat the oven to 200°C. Rub the salmon in sea salt and pepper and then cover in the sesame seeds.
Place in the oven for 10 minutes until cooked through. While this is cooking finely slice the baby gem and mix with the alfalfa sprouts. Mix the dressing together and mix half of it through the salad.
Slice the beetroot into quarters and plate with hummus, salad and salmon, dress the rest of the plate with the leftover dressing.