Serve 4
Ingredients:
4 x 100g salmon file
400g rucola
100g cherry tomatoes , halved
1 avocado, chopped
1 small red onion , chopped
100 g chopped mango cut in cubes
100g Crispy chili roasted chickpeas
1 tsp olive oil
Salt & pepper
Instructions:
– Place the salmon on a sheet pan over lemon slices and spray with a little olive oil spray. Bake on 400 for 12-15 minutes depending on desired doneness. Alternatively you can poach the salmon or cook in air-fryer.
Crispy chili roasted chickpeas
– Drain and rinse a can of chickpeas. Spread onto baking sheet. Pat the chickpeas dry with a paper towel. Toss in a little olive oil and season as desired. I used chili powder and salt. Bake in oven on 175C for 12 minutes.
Mix all ingredients