Baked salmon and salad

Ingredients

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

Instructions

• 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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