This delicious salad, filled with fresh ingredients, can be thrown together in minutes to make a simple mid-week meal, that’s also stylish enough for entertaining.

Salmon is one of the best sources of omega-3 fatty acids. This heart-healthy fat is considered “essential”, meaning your body can’t produce and must get from diet alone. Omega-3 fatty acids have been shown to decrease inflammation, lower blood pressure, reduce the risk of some cancers and lower cholesterol. Aim to include salmon on your plate 2-3 times a week.

Prep time: 15 min

Cook time: 10 min

Serves 4

Ingredients

2 carrots, skin on, cut into noodle-like thin strips using a spiralizer or peeler

200g radishes, thinly sliced

150g snow peas, thinly sliced lengthways

2 large handfuls of spinach leaves, rinsed

2 large handfuls fresh coriander stems and leaves, roughly chopped

1 large handful Thai basil leaves, roughly torn, plus extra to serve

1 long red chilli, thinly sliced

2 tbsp white sesame seeds, toasted, plus extra to serve

Extra-virgin olive oil, to drizzle

4 x 200g salmon fillets, skin left on

Brown rice, to serve

Ginger and Lime Dressing

1 tbsp fresh ginger, grated

2 limes, zest and juiced

2 tbsp extra-virgin olive oil

Sea salt, to season

Method

Using a spiralizer or peeler, cut the carrots into noodle-like thin strips.

Heat a large frypan over medium heat, add sesame seeds and cook until lightly toasted.

Place the carrots, radishes, snow peas, spinach leaves, coriander, Thai basil, chilli and sesame seeds in a medium bowl and toss to combine.

To make the dressing, add ingredients to a small bowl and whisk together. Season with salt.

Using the same frypan, drizzle over olive oil and turn heat to medium-high. Cook the salmon, skin side down, for 3-4 minutes, or until the skin is crispy and the salmon is cooked approximately 1⁄4 through. Turn salmon and cook on the other side for a further 2-3 minutes.

Once cooked to your liking, transfer to a plate and let rest for 2 minutes.

Pour the dressing over the salad and toss through. Flake the salmon over the salad and garnish with remaining herbs and sesame seeds.

Serve with brown rice for a complete and nutritious meal.