Sunkissed Salmon!
So this is one of Raven’s creations, and this is my favourite out of her salmon recipes. It’s super quick to do, and so juicy and delicious. And a fab one to cook once, eat twice, perfect for the lunchbox the next day. In this recipe we are using nutritional yeast which is highly nutritional vegan food product that can help protect against oxidative damage, lower cholesterol and boost immunity.
- Prep Time
10 Minutes - Cook Time
15 Minutes - Total Time
25 Minutes - Serves
1 Person
Ingredients
- 2 tsp olive oil
- 1 salmon fillet
- 1/2 an avocado
- 1/2 small red onion
- Large handful of kale
- 6 Sun dried tomatoes
- Juice of one lemon; squeeze half for the salmon mix, other on top of the salad.
- Large tsp Dunn’s River everyday seasoning
- Tsp Dunn’s River all purpose seasoning
- Tsp Cajun Powder
- Small drizzle of cajun chilli pepper
- Drizzle of salt
- Tbsp nutritional yeast
Instructions
- Preheat oven to 180
- In a bowl, stir together the lemon juice, olive oil, cajun, everyday and all purpose seasoning.
- Cover the salmon with the bowl mixture and put salmon into the oven.
- While the salmon is cooking, get the handful of kale, take the stems off, wash it and tear the kale down into small bite size pieces. Into a bowl, add the other teaspoon of olive oil and massage the kale with the oil to make it soft and moist.
- Chop up the red onion finely, slice the avocado, and the sun dried tomatoes into small pieces. Add all to the same bowl that the kale is in.
- Squeeze over the salad the juice of the other lemon half. Add the cajun chilli pepper, salt and the yeast.
- Salmon out of the oven and plate the niceness all up! It’s a good one. Enjoy my Viking.
Notes
If you have an air fryer, then use that to cook the salmon! 180 degrees for 12 minutes. Comes out beautifully.
