This salmon salad is one of my go-to lunch when I want an easy but nutritious meal.
Salmon is super healthy and just too yummy. It goes so well with the shaved carrot and fennel salad and if you’ve never tried Za’atar go to the shops right now.
Its also a great meal to take to the office the next day, salmon tastes even cold really nice.
Let me know once you tried it and share with me your creations!
Rub the salmon in the za’atar, a pinch of salt and a grind of pepper and leave to the side.
Grate your fennel and carrots, pour over the juice of 1/2 a lime and leave to the side.
In a jam jar or glass mix the olive oil, cumin, chilli, 1/2 lime juice, tomato concentrate and a pinch of salt together. Mix well and cover the veg in this harissa style dressing.
Heat a pan on a medium heat and pop 1 tsp of coconut oil in the pan. Once its hot, place the salmon in and fry the fillets for 3 minutes skin side down then flip to the left side for a minute, the top face down for a minute then the other side for a minute. Crush the almonds slightly with your knife.
Serve ontop of the salad with a handful of crushed almonds and a drizzle of olive oil.
Other nice toppings – yogurt, fresh mint leaves, roast sweet potato or humous.
Images: Holly Clark Photography