This is a great light summer salad for a dinner, weekend lunch or post gym meal.
Start by placing a couple of Salmon fillets in an aluminium foil parcel with lemon, olive oil, white wine, parsley and salt and pepper. It will gently steam in the parcel for 8-10 mins in a pre-heated oven on 180 degrees C. That’s the hard bit. Just watch it and make sure it doesn’t over cook.
Next scoop out the flesh of an avocado, steam or pan fry some asparagus and add to some mixed lettuce leaves of your choice.
French vinaigrette recipe:
One teaspoon dijon mustard
One teaspoon white vinegar
2-3 teaspoons of extra virgin olive oil
salt and pepper
Then just mix or better yet shake the dressing in a clean old jar (mustard jar is perfect) until smooth. Then dress the salad, asparagus and avocado. When the salmon is done flake that on top and you are done. A healthy, high protein, low fat and low carb meal. You can of course replace the salmon for a white fish such as seabass, seared tuna or chicken. Enjoy.