Warm Salmon and Green Leaf Salad

This is a recipe I found in a magazine and made while we were on holidays.

• Ready In: 25 mins
• Serves: 4

Ingredients

• dressing

• 1  tablespoon olive oil
• 1  teaspoon  almond extract (I used macadamia nut oil)
• 1  teaspoon pomegranate molasses
•  salt & freshly ground black pepper
• 1  lime, juice of

• fish

• 4 (180 g)  salmon steaks
• 1  lime, juice of
•  salt & freshly ground black pepper
• 300  g  mixture rocket, baby spinach leaves and watercress sprigs
• 2  lebanese cucumbers, sliced thinly
• 1⁄3 cup  roasted pine nuts

Directions

1. Preheat your oven to 200c.
2. Mix together the dressing ingredients in a small jar and set aside.
3. Season the salmon, drizzle with the lime juice and roast skin-side down on a lightly oiled baking dish for 8-10 minutes until just cooked through but still moist.
4. Break into chunks, discarding the skin.
5. Divide the leaves amongst serving plates, place the salmon on top scatter with the cucumbers and pinenuts, and drizzle with the dressing.