This is a lovely lunch or light midweek supper. Quick and easy to prepare, the salmon has a great smokey kick to it, and the accompanying salad is full of glorious springtime flavours. For a more substantial meal, serve with buttered new potatoes or brown rice.
Two salmon fillets
2 tbsp olive oil
2 tsp smoked paprika
2 tsp cajun spice
10 baby plum tomatoes
2 spring onions
1 red chilli
2 small courgettes
1 ripe avocado
1 tbsp olive oil
Small handful of fresh mint
Salt and pepper
Greek yogurt or creme fraiche to serve
Heat the oven to 180
Mix the olive oil with the spices and spread over the salmon fillets. Pop them in the oven to cook for 15 minutes.
Dice the tomatoes, spring onions and chilli and place into a bowl. Use a peeler to peel the courgettes into ribbons, chop the avocado and add both to the salad, before seasoning with salt and pepper.
Zest the lemon over the bowl, then juice it into a small dish, add the olive oil and a good pinch of salt.
Chop the mint, and scatter over the salad, before drizzling over the dressing
Serve with the salmon – warm or cold – and a dollop of greek yogurt or creme fraiche on the side.