[vc_row][vc_column][vc_empty_space][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text]
Serves 2
4 cooked beetroot
Handful of baby leaf salad leaves
2 salmon fillets
2 tbsp pomegranate molasses
Handful of pomegranate seeds
Few rough chopped walnuts
Olive oil
350g new potatoes.
Slice your beetroot as thinly as possible and arrange on one large platter/plate.
Sprinkle over the salad leaves.
Season and drizzle a little olive oil over your salmon, wrap them in foil and bake at 180 degrees for 15 minutes.
Allow to cool slightly.
Flake your salmon fillets over the beetroot.
Sprinkle over pomegranate seeds
Drizzle over olive oil and pomegranate molasses.
Sprinkle with walnuts and your good to go.
Boil your potatoes until soft and serve alongside.
LOW FAT FAIRIES
THE FAIRIES SAY CHOOSE NON FARMED SALMON….[/vc_column_text][vc_empty_space][mkdf_button text=”Back To Recipes” target=”_self” icon_pack=”” font_weight=”” text_transform=”” link=”https://thehealthfairie.com/recipes/” color=”#ffffff” background_color=”#23968e” border_color=”#23968e”][/vc_column][vc_column width=”1/2″][vc_single_image image=”4550″ img_size=”Full size”][/vc_column][/vc_row]