Simple, yet nutritious! A perfect light main meal after a starter. About 300 calories per portion.
2 fillets, about 125 g each
200-250 g asparagus, halved
Four good handfuls spinach, roughly torn
3 Spring onions, chopped
10-12 cherry tomatoes, halved
3 tbsp pomegranate seeds
Soured cream, crème fraîche, etc
Pre-heat the oven to 180-200°C, then lightly season the salmon fillets with some lemon salt and pepper and put it in the oven for 20-25 minutes.
In the meantime, made your side salad (I prepared it and plated it up as I went along) of spinach, Spring onion, tomatoes, pomegranate seeds and a dash of soy sauce for good measure!
When the salmon has been in for about 15 minutes, boil the asparagus for 4-6 minutes until cooked, but still crispy! Divide between the two plates, along with the fish fillets and serve with a nice big dollop of something creamy, like sour cream!