Roast Salmon Fillet Salad

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Ingredients:

• 4 x 2cm-thick salmon

• 2 tbsp Beerenberg Extra Virgin Olive Oil

• 2 tablespoon lemon juice

• 1 teaspoon Beerenberg Bavarian Mustard

• 3 tablespoons chopped fresh chives

• Salad greens

• Beerenberg Caesar Dressing

Method:

1. Preheat oven to 220C.

2. Place salmon fillets on a plate skin side down. Whisk together olive oil, lemon juice, Beerenberg Mustard and chives. Drizzle over fish and set aside for 10 minutes.

3. Transfer the fish to a baking tray, skin side down, and bake for 10-15 minutes until the fish is opaque and flakes when tested with a fork.

4. Prepare a green salad top with fish and drizzle with Beerenberg Caesar Dressing.