Ingredients
2 Large Fillets of Salmon (or 3 / 4 regular)
2 Small Apricots
Selection of roasted veggies, I tried to stay seasonal so went for:
2 Beetroot
1 Large Sweet Potato
2 Carrots
1 Onion
1 Pepper
Large handful of Kale
Large handful of Spinach and Watercress
Sesame Seeds
Olive Oil
Salt & Pepper
Method
Wash, chop and roast your chosen veggies. I spread mine over a baking tray, drizzled in olive oil, salt and pepper and roasted on 180c for 30 mins, checking throughout.
After they have been in the oven for around 15 minutes, squeeze some lime over your salmon fillets and pop them in the oven for 10 - 12 minutes.
Rinse your kale and add it to the tray of roasted vegetables when there is only 5 minutes of cooking time left.
Meanwhile, slice your apricots and add them to a large salad bowl with the watercress and spinach.
Make the dressing by combining ingredients and stirring well.
Once the salmon and veggies are cooked through, remove from the oven. Combine the roasted veg with the watercress and spinach before flaking over the salmon. Mix well.
Drizzle over the dressing and sprinkle on some sesame seeds.
Et Voila! Enjoy!