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- In a bowl, combine the salmon, herbs and red onion. Stir to combine well.
- Add the oil, lemon juice, orange juice and a generous crack of black pepper. Mix together well and divide between two serving plates.
- Serve immediately with Melba toast and lemon wedges.
Note: Cold pressed Irish rapeseed oil can be used as an alternative to extra-virgin olive oil, if you wish.
Per serving: 377kcals, 27.8g fat (4.5g saturated), 4.2g carbs, 1.6g sugars, 28.4g protein, 0.8g fibre, 3.01g sodium