This mouth-watering salad is so easy to prepare, filling and nourishing. The sprouts are so flavourful and add more texture to the salad.


  • 1 salmon fillet
  • 2 handfuls of watercress, thick stems removed
  • ¼ cucumber, thinly sliced
  • 1 handful of broccoli sprouts
  • 1 tbsp extra-virgin olive oil
  • ½ fresh lemon
  • Pinch of basil
  • Pinch of Himalayan sea salt


  • Season salmon with a pinch of basil and Himalayan sea salt and bake in the oven for 12 minutes.
  • Place the cucumber and watercress in a large plate
  • Add the broccoli sprouts to the top
  • Drizzle on the extra virgin olive oil and freshly squeezed lemon
  • Serve with the oven baked salmon and enjoy!

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