INGREDIENTS

150g Salmon fillet

1 cup Rocket

1/4 pear, sliced

1/4 cup activated walnuts, chopped

1 tbsp lemon, juiced

1 tbsp olive oil

Himalayan salt

 

METHOD

1.Salt salmon with Himalayan salt and place in non-stick pan (can use coconut oil if needed) skin side down, cook on low –med heat for 4-5 minutes.

  1. Flip and cook the other side, your salmon should still be slightly pink in the middle.

Meanwhile:

  1. Slice pear into fine strips
  2. Add to bowl rocket, pear slices and chopped walnuts
  3. Drizzle with olive oil and lemon juice
  4. Serve salmon and salad and enjoy!