This quick and easy work night dinner takes just a few moments prep and cooking and you are rewarded with something tasty and healthy!

Firstly I made the dressing/marinade, I mixed together olive oil, honey, chopped mint (fresh or frozen), fresh lime juice and zest.

I filled the bottom of the dish with salad leaves. My favourite is Florette’s lambs lettuce and ruby chard. But I used M&S’s baby leaf salad bag this time. Sliced up half an avocado and a chunk of cucumber and popped those on the leaves and drizzled some of the dressing over.

Then I cooked the salmon tail for a couple of mins each side, takes a little longer for a thicker piece of salmon, just so that it is a little crispy on the outside but still soft in the middle. Popped it on top of the salad and drizzled over the remaining dressing.

Et voila…