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After the excess of consuming a billion calories on Valentine’s weekend we’ve been eating healthy this week, with a little break for pancake day! Salmon salad is a dinner I could eat every day. I marinade the salmon in chilli and honey and load up the lettuce, beetroot, cucumber, vine tomato and sprinkle over cubes of salty feta. Drizzle with extra virgin olive oil, lemon and season and it’s a delicious dinner that it so quick and easy.

Serves 2

Ingredients

2 salmon fillets

For the marinade

Juice of 1/2 a lemon

Drizzle of extra virgin olive oil

1 teaspoon honey

1 clove garlic – minced

Salt and cracked black pepper to season

1 teaspoon dark soy sauce

1/2 teaspoon chilli flakes

Method

Drizzle your salmon fillets with a little olive oil and rub in.

Put all your ingredients for the marinade into a bowl, stir to combine and dip in your salmon fillets coating evenly.

Pan fry over a medium heat with a drizzle of olive oil in the pan for approximately 4 minutes per side.

Serve with salad and a few cubes of feta cheese. To dress add 1 tablespoon extra virgin olive oil, a few squeezes of fresh lemon and some salt and cracked black pepper to season.