Garlic Infused Salmon + Avocado Salad

This is always a winner! What more could you want than fresh oven baked salmon, zucchini noodles & avocado salad? We were feeling particularly hungry, so I added in a mini piece of lamb to go with it, with Dijon mustard to taste. (Serves 2)

Ingredients:

2 fresh salmon fillets
2 cups baby spinach
1 avocado, sliced
1 red onion, sliced
1 tomato, diced
1/4 cup mushrooms, sliced
Pine nuts
Balsamic vinegar
Flaxseed oil
1 garlic clove, chopped (or teaspoon organic minced garlic)
4 asparagus
1 zucchini, julienne peeled
Celtic/Sea salt
Lemon
Olive Oil or garlic/basil infused oil
1/2 teaspoon dijon mustard

Method:

Preheat oven to 170 degrees.

Line baking tray with aluminum foil, grease lightly with olive oil. Place salmon fillets on tray, sprinkle freshly chopped garlic, oil, celtic salt, and squeeze of lemon on top. Place asparagus sticks on tray next to salmon, and bake in oven for 15 mins, or until just pink.

While the salmon is cooking, prepare the salad. Combine all other ingredients into a large bowl. Sprinkle with  balsamic vinegar and flaxseed oil to taste.

Grate whole zucchini using a julienne peeler, lightly fry in pan for 1 minute, serve underneath the salmon.

Optional: Spread dijon mustard on top of salmon fillet for extra flavour and creaminess.