Salmon, bocconcini and cherry tomato salad with almond and olive oil dressing – super quick

December 7, 2011 at 8:46 pm (Recipes)

I’m consistently surprised by the fact that becoming a full-time, contributing member of society has made me more busy than a uni student completing a thesis- there’s no homework, no assignments…makes no sense!

Despite this busy-ness, I’ve found that there really is no excuse for not being able to quickly put together a healthy dinner – the trick is to make sure you include a lot of variety in your weekly shopping list so that you have options to play with to create a balanced meal.

This salad literally took 15 minutes to prepare.  And you can just vary the ingredients depending on whatever you have in your fridge/pantry.

Ingredients (serves 2)

  • fish – large fillet of salmon (300g or so), skin off, pin-boned, about 1 dessert spoon olive oil (enough to brush over the fish), pinch of salt, 2 turns black pepper
  • 2 cups baby spinach, washed and spun dry
  • 10 cherry bocconcini
  • 10 cherry tomatoes
  • dressing – 2 tbs olive oil, splash of balsamic vinegar, small handful of whole almonds, roughly chopped.

1) Pre-heat the oven to 200degC (fan-forced) and line a baking tray with baking paper.

2) Divide the fish into 2 equal portions (you can cook the fillet whole but this just speeds up the process).  Combine the salt, pepper and olive oil and rub over the fish.  Place the fish onto the lined baking tray and bake for 10-12mins.

3) Meanwhile, divide the spinach between two bowls.  Halve the bocconcini and tomatoes and divide between the two bowls.

4) To make the dressing, just combine all the ingredients and set aside.

5) When the fish is cooked, use a fork to break each portion into flakes and add to the rest of the salad ingredients.  Add the dressing and quickly toss right before serving.




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