Maple and Paprika Salmon with Courgette and Hazelnut Salad and Brown Rice

INGREDIENTS:

For the Salmon

• 2 salmon fillets

• 1 pack tender stem broccoli

• 1/2 a tsp smoked paprika

• 1 tsp maple

• 1 tsp olive oil

• Zest from half a lemon

• Lemon slices

• Salt & pepper

For the Courgette & Hazelnut Salad

• 2 courgettes

• 2 handfuls each of rocket & watercress

• 1 large handful basil leaves

• 100g feta cheese

• 50g hazelnuts

• Juice from half a lemon

• EVOO

• Salt & Pepper

To serve (optional)

50g per person of either:

brown rice, cauliflower rice or quinoa

Method:

1.) If having rice put the rice on to boil.

2.) Pre heat the oven to 200. Mix the smoked paprika, maple, olive oil and lemon zest in a small bowl. Set aside.

3.) Place the salmon fillets in an oven dish and arrange the broccoli around the fillets. Coat the salmon fillets in the paprika mixture and place a few lemon slices on the salmon. Drizzle a little olive oil over the broccoli, then place in the oven for 12 - 15 minutes or until the salmon is cooked.

4.) Now make the salad. Use a potato peeler and cut the courgettes into ribbons. Add these to a large bowl with the juice of half a lemon and a good pinch of salt. Mix well and leave for 5 minutes.

5.) Meanwhile toast the hazelnuts in a dry frying pan, being careful not to burn them. 

6.) Give the courgettes a stir and add the rocket, watercress and basil leaves, tearing them a little to release the flavour. Add a good drizzle of EVOO then scatter over the toasted hazelnuts and crumble over the feta. Serve with the cooked salmon and broccoli plus a little brown rice if desired. 

Enjoy!