Salmon and Avocado Salad with Baked Potato

Nutrition per serving

Calories660 kcal
Protein44.3 g
Carbs69.5 g
Fats23.3 g
Saturated Fat3.7 g
Monounsaturated Fat12.9 g
Polyunsaturated Fat3.4 g
Sugars7.8 g
Fiber16.6 g
Sodium255 mg

Ingredients

Salmon Fillets
Potatoes, white, flesh and skin
Baby Spinach
Cherry Tomatoes
Avocado
Olive Oil
Preparation
1. Pre-heat the oven to 200 C (390F).

2. Cut the cherry tomatoes into halves.

3. Dice the avocado.

4. Prick the potato several times using a knife or fork.
Cooking
1. Microwave the potato for 8 minutes, then transfer to the oven to cook for 40 minutes.

2. Season the salmon with salt and pepper. Wrap in foil and place in the oven to bake for 20 minutes.

3. Lay the spinach onto a plate, then arrange the tomatoes and avocado on top. Flake the salmon over the top of the salad, then drizzle over 1 tsp of olive oil. Serve the baked potato on the side.