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.

Zucchini Noodles, Chips & Guacamole

I've been loving sweet potato chips lately, so I decided to make beetroot chips as well. We had one avocado and one zucchini left so I thought what better than to make a feast out of all these ingredients!

Ingredients:
1 Avocado, mashed
1 Zucchini, peeled
1 Sweet Potato, sliced
1 Beetroot, sliced
1 Onion, chopped
Organic Salt & pepper to taste
Avocado/virgin olive oil
Lemon juice to taste

Method:
Preheat oven to 200 degrees.

Line 2 baking trays with baking paper.
Chop the sweet potato into thin slices. Peel the beetroot and chop into thin slices.  Put into a bowl, sprinkle with oil, and season with salt & pepper. Spread potato & beetroot on trays, being sure not to overlap.
Bake in oven for 25mins.

Fry onion in pan, set aside.

Peel entire zucchini using a Julienne Peeler. They should look like noodles.
Fry for a couple of minutes in pan.

Mash avocado, season with salt & teaspoon lemon juice to taste.

Serve Zucchini noodles on top of fried onions, with sweet potato & beetroot chips & guacamole on the side.