2 tsp. Olive Oil
4 (about 150g each) Salmon Fillets, Skin On
200g Snow Peas, Halved lengthways
2 tbsp. Extra Virgin Olive Oil
2 tbsp. Red Wine Vinegar
2 tsp. Wholegrain Mustard
2 tsp. Honey
450g Can Baby Beetroot, Drained, Quartered
50g Baby Rocket Leaves
50g Soft Feta, Crumbled
Crusty Bread (gluten-free if desired)
1. Heat oil in a large frying pan over medium-high heat. Season salmon with salt and pepper. Cook for 3 mins each side for medium or to your liking. Transfer to a plate and cover with foil. Let rest for 5 mins.
2. Meanwhile, boil snow peas in salted water for 2 mins or until bright green and tender crisp. Refresh under cold running water. Drain.
3. Whisk the extra oil, vinegar, mustard and honey. Season with salt and pepper. Combine the snow peas, beetroot, rocket and feta in a bowl. Drizzle with dressing and combine.
4. Divide the salmon and salad among serving plates. Serve immediately with crusty bread.