4 salmon fillets
8 thick sliced smoked bacon rashers, cooked until crispy
3 tomatoes, chopped
130g watercress, lamb’s lettuce or rocket
1½ tbsp coconut oil
Salt and black pepper
For the vinaigrette:
120ml olive oil
3 tbsp lemon juice
2 tsp lemon zest
3 tsp capers
1 shallot, finely chopped
Pinch of salt
- In a bowl, whisk together all the ingredients for the vinaigrette. Set aside.
- Pat the salmon fillets dry with kitchen paper, then season with salt and black pepper.
- Place a pan over a high heat until hot. Add the coconut oil and allow to melt, then add the salmon, skin side down. Allow the salmon to cook, undisturbed, for five minutes. Turn the salmon over and cook for another 3-4 minutes or until cooked to your liking.
- Arrange a layer of watercress, lamb’s lettuce or rocket on four plates. Add some chopped tomato to each plate, then crumble over the bacon. Top with the salmon and drizzle with the vinaigrette to serve.
Per serving: 768kcals, 61.7g fat (17.1g saturated), 5.7g carbs, 3.4g sugars, 51.5g protein, 1.8g fibre, 0.724g sodium