Prep : 15mins | Serving : 4
2 Medium Salmon Fillets | 100g bag Fresh Watercress |1 Can of Chickpeas | 1 Fennel Bulb | ½ Red Sliced Onion | 1½ Orange | 100g Greek Plain Yogurt | 2 Tbsp Chopped Dill
Put salmon fillets in a microwave – proof dish , cover with a film paper. Then cook on high for 5 mins until cooked. After that let’s peel the skin off and flake into large chunks. Toss together the Watercross , chickpeas , fennel and Onion , then arrange on a platter. Zest the oranges , cut away the skin and force from both fruit then divide them both and add to the salad. Squeeze the juice and mix two tablespoons of it with the greek yogurt, dill , zest and seasoning. Spread the salmon chunks over the salad, then serve with the creamy orange dressing drizzled on top.
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