It's a Skin Thing by Hanna Sillitoe - HTML preview

Simple Honey Baked Salmon Salad

For the salad;

Rocket Salad

Mixed Italian Salad Leaves

Half a head of broccoli

Half an avocado

Half a chopped cucumber

1 x Salmon Fillet (wild salmon where possible)

Sea Salt and Pepper

Oregano

Lemon

For the dressing;

Extra Virgin Olive oil

Juice of half a lemon or lime

A Squeeze of Manuka honey

Balasmic Vinegar

Teaspoon of dried Oregano

WHY

This was pretty much my everyday dinner for a long while during my skin clearance! At the time I hadn't really experimented with other recipes and I was being super careful not to aggravate my skin again so I stuck with this high alkaline simple salad.

MAKE IT

Place the salmon fillet on a baking tray. Squeeze the juice of half a lemon over it. Sprinkle with dried oregano a pinch of sea salt and twist of black pepper. Add a drop of manuka honey, cover in foil and place in the oven at 180oC for 20-30 minutes.

Meanwhile steam the broccoli gently, being sure not to over cook. Bright green and crunchy is so much better than washed out and soggy!

Add the salad leaves to a bowl with the cucumber and avocado, the cooked and cooled broccoli and pour over a little dressing. Shake well to ensure everything is coated in a light layer. Serve on a flat plate with the salmon fillet on top.