Drizzle of olive oil
2 salmon fillets, 6oz each
Salt and freshly ground black pepper to taste
2 tbsp pumpkin seeds, dry-roasted in a skillet for 3 mins till lightly browned and seasoned with salt
1 avocado, peeled, de-stoned and roughly chopped
1/4 small red onion, finely chopped
2 tsp sesame oil
2 tbsp chopped fresh cilantro
3oz feta cheese, crumbled
3 handfuls watercress
juice of 1 lime
Pre-heat oven to 400F.
Place salmon fillets, skin-side down in a shallow baking tray lined with tin foil and lightly greased with olive oil. Brush flesh with olive oil and season with salt and pepper. Bake in oven for 10-12 mins.
Using the back of a fork, mash gently the avocado in a bowl. Add the onion, sesame oil and cilantro. Mix until well combined.
Slide salmon onto a plate, pile up the watercress, guacamole and feta then top with pumpkin seeds. Squeeze lime juice over the salad.
Serves 2