A great carb and gluten free dinner – thanks to Tidy the Temple
- 1 salmon steak
- olive oil
- 1 garlic clove
- ½ tsp paprika
- ½ cucumber
- ½ pomegranate
- 1 spring onion
- handful cherry tomatoes
- large handful fresh mint
- 2 limes
1 Preheat the oven to 180°C/350°F/Gas Mark 4.
2 Brush 1 salmon steak with olive oil on both sides, rub in 1 crushed garlic clove, a sprinkle of salt, pepper and ½ tsp of paprika.
3 Place on a baking tray on the middle shelf of the oven for 15 to 20 minutes. Don’t let the salmon become too dry.
4 For the pomegranate salad, mix together ½ a peeled and diced cucumber, ½ a pomegranate (skin and pith removed), 1 finely
chopped spring onion, a handful of chopped cherry tomatoes and a large handful of roughly chopped mint.
5 Add a couple of generous pinches of salt and then add the juice of 2 limes. Stir well.
6 Remove the salmon from the oven and serve with the pomegranate salad.