Ingredients:
- 4 x 80g salmon fillets
- 50g cherry tomatoes on the vine
- 2 tbsp olive oil
- 2 thick slices of wholegrain bread, cubed
- u00bd tsp dried rosemary, thyme or mixed herbs
- 50g spinach leaves
- 50g mixed leaves
- u00bd small red onion, thinly sliced
- 1 ripe avocado, sliced
- For the dressing:
- A small handful of fresh dill, chopped
- Zest and juice of 1 lemon
- 1 tsp wholegrain mustard
- 2 tsp honey
- 2 tbsp olive oil
Method:
- Preheat the oven to 200˚C/180˚C fan/gas mark 6. Place the salmon and cherry tomatoes on a baking tray and brush gently with half of the oil.
- Toss the bread cubes and dried herbs with the remaining oil and spread onto a separate tray.
- Bake both trays for 13-15 minutes until the salmon flakes easily with a fork and the croutons are crisp.
- Whisk together all of the ingredients for the dressing.
- Add some spinach, mixed leaves and onion to four serving bowls. Add a salmon fillet to each, along with some roasted tomatoes, croutons and avocado.
- Drizzle lightly with the dressing and serve immediately.
