Scottish Salmon & Avocado Rainbow Salad

• Place the salmon* in an oven-proof dish and cook at 180°C/356°F for 12-15 minutes until cooked through – or use an air-fryer, microwave or frying pan and cook accordingly. Remove the skin after cooking and divide into pieces. 

• Heat the quinoa in the microwave according to packet instructions (usually 2 minutes!) 
• Place the salad leaves, tomatoes, cucumber, and olives in two bowls, and top with the quinoa, salmon pieces, and avocado. 
• Combine the lemon juice, basil, and olive oil in a small dish or jug to make a dressing and drizzle over each salad. 
• Enjoy (alfresco ideally!) 

*Salmon raised in ASC farms have the room to move in fresh, clean waters, meaning it’s better for the health of the environment and of the fish. 

 Recipe and pictures courtesy of Nic’s Nutrition.