Ingredients
Salmon
1 tbsp Smoked paprika
1 tbsp Honey
1 tsp Salt
¼ tsp Pepper
1 tsp Garlic powder
1 tbsp Water
4 Salmon fillets (150g each)
Avocado salad
120 g Bag of baby spinach
2 cups Cooked quinoa or couscous
250 g Diced punnet cherry tomatoes
½ Diced small red onion
2 Sliced avocados
Dressing
2 Limes juice
2 tsp Honey
1 tbsp Olive oil
Salt + pepper, to taste
Method
1
Preheat the oven's grill to 180°C and place an oven rack below the grill. Grease a baking tray with olive oil.
2
In a small bowl whisk together the smoked paprika, garlic, salt, pepper, honey and water to form a paste.
3
Place the salmon fillets on the baking tray and brush or rub the paste over the top and sides of the fish.
4
Grill until the salmon is golden brown on top and flakes easily with a fork, 6 to 12 minutes, depending on thickness.
5
Meanwhile, prepare the avocado salad by adding everything to a mixing bowl.
6
Add the dressing ingredients to a screw top jaw, shake then pour over the dressing and gently stir to combine.
7
Divide the salad between 4 bowls and top with the salmon. Enjoy!
Ingredients
Salmon
1 tbsp Smoked paprika
1 tbsp Honey
1 tsp Salt
¼ tsp Pepper
1 tsp Garlic powder
1 tbsp Water
4 Salmon fillets (150g each)
Avocado salad
120 g Bag of baby spinach
2 cups Cooked quinoa or couscous
250 g Diced punnet cherry tomatoes
½ Diced small red onion
2 Sliced avocados
Dressing
2 Limes juice
2 tsp Honey
1 tbsp Olive oil
Salt + pepper, to taste