Image thumbnail of baked salmon and salad. Gary Lum.

Baked salmon and salad

Photograph of Baked salmon and salad. Gary Lum.
Baked salmon and salad


Salmon, Salad leaves, Tomatoes, Lemon zest, Lemon juice, Olive oil


  • Apply Queensland nut oil the surface of the salmon
  • Season the salmon with iodised salt and freshly cracked black pepper
  • Preheat the toaster oven to as high as it will go
  • Place salmon skin side up on baking paper on a baking tray
  • Cook in the toaster oven for 15 minutes
  • Allow the salmon to rest for a few minutes
  • Put salad leaves in a bowl
  • Add halved cherry tomatoes
  • Remove the zest of a lemon
  • Remove the juice from the lemon
  • Add the lemon zest and juice to some olive oil
  • Mix the salad dressing and pour over the salad leaves and tomatoes
  • Plate up

Eat with a knife and fork unless you’re a non-Sapien animal and then you can eat using your forelegs to shove food in your gob. 

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