CHILLI-SALT SALMON

Salmon is the ultimate brain food. It’s also good for glowing skin and healthy hair – so you’ll finish lunch more intelligent than when you started and look fabulous too. Salmon can be a bit samey, so this mixes things up with a chilli and salt blend. It’s super-quick, too.

SERVES2

PREP 20 MINUTES

1 HOUR COOK 10 MINUTES CALORIES 478

2 x 200g (7oz) salmon fillets, skin removed 1tbsp sea salt

1tsp chilli flakes

½tsp garlic powder 1tsp lemon zest

CHILL

Lemon juice, to serve (optional)

FOR THE Chopped SALAD

¼ of a cucumber, chopped into 1cm (½in) cubes 2 carrots, grated

2 celery sticks, chopped into small pieces

10 cherry tomatoes, halved 1 yellow pepper, cored, deseeded and chopped into small pieces

¼ of a red onion, finely chopped

Juice of ½ a lime

1 Little Gem lettuce, chopped 15g (½oz) pumpkin seeds

FOR THE dressing

1tsp Dijon mustard

1tbsp balsamic vinegar 2tbsp extra-virgin olive oil Sea salt and freshly ground pepper

Cut each salmon fillet in half so you have four squarish pieces.

Mix the sea salt, chilli flakes, garlic powder and lemon zest together in a small bowl and sprinkle over the fish. Refrigerate for 1 hour.

Preheat the oven to 240°C/ fan 220°C/gas 9 and line a baking tray with foil or non-stick baking paper.

Place the marinated salmon on the tray. Bake for 10 minutes or until it has cooked through.

While the salmon is cooking, add all the salad ingredients to a bowl. Whisk the dressing ingredients together in a small jug and pour over the salad ingredients, mixing everything together. Serve the salad with the salmon – and add a squeeze of lemon, if so inclined.