Za'atar salmon with shaved fennel, carrot and almond salad recipe

This omega 3 rich lunch is packed full of flavour. The crunchy veg sits perfectly next to the creamy salmon. It’s filling and delicious.

Ingredients

• 2 salmon fillets
• 1 tbsp za’atar
• 1 fennel
• 1 carrot
• 1 handful of almonds
• 50ml olive oil
• 1 tsp cumin
• 1 lime
• 1 tbsp tomato concentrate
• 1/2 of chilli powder
• salt, pepper
• coconut oil (or butter) for cooking

Method

1. Rub the salmon in the za’atar, a pinch of salt and a grind of pepper and leave to the side.
2. Grate your fennel and carrots, pour over the juice of 1/2 a lime and leave to the side.
3. In a jam jar or glass mix the olive oil, cumin, chilli, 1/2 lime juice, tomato concentrate and a pinch of salt together. Mix well and cover the veg in this harissa style dressing.
4. Heat a pan on a medium heat and pop 1 tsp of coconut oil in the pan. Once its hot, place the salmon in and fry the fillets for 3 minutes skin side down then flip to the left side for a minute, the top face down for a minute then the other side for a minute. Crush the almonds slightly with your knife.
5. Serve on top of the salad with a handful of crushed almonds and a drizzle of olive oil.
6. Other nice toppings – yogurt, fresh mint leaves, roast sweet potato or humous.