Nutrition per portion
With avocado to provide plenty of healthy fats that help keep your skin, hair and nails in tip top condition and salmon fillets that are packed with omega-3 fatty acids that are great for keeping your heart healthy and cell repair, this dish is just full of all things that are good for you.
Cucumber is also a great vegetable to include in this dish as they contain B vitamins along with water and fibre that are great for aiding digestion.
With chopped dill and rice vinegar to really help to ramp up that flavour, this dish is a really tasty way to stay healthy.
What’s more, this recipe is really easy to whip up in under 30 minutes and serves two, so it’s a great mid week option when you’re in a hurry.
- 1 very ripe avocado
- 1/2 cucumber, peeled and deseeded
- 1dsp chopped dill
- 1tbsp rice vinegar
- 1tsp vegetable oil
- 2 x 125g (41/2oz) salmon fillets, skin on
Half the avocado, remove the stone, peel and cut into small chunks. Cut the cucumber into small chunks and add to the avocado along with the dill and rice vinegar. Season to taste and divide between two plates.
Preheat a ridged grill pan until very hot. Brush the oil over the salmon fillets. Season with salt and freshly ground black pepper and cook, flesh side down, for 5 minutes or until lightly charred. Turn and cook for a further two minutes until cooked through. Serve with the salad.