Steamed Salmon with baked carrots and mustard vinaigrette

INGREDIENTS

1 Ocean Blue Steamed Salmon Natural

1 Bunch baby carrots

1 tablespoon Extra Virgin olive oil

Sea salt for seasoning

Handful of your favourite greens

For the Vinaigrette

1/4 tsp seeded mustard

2 Tbls Extra Virgin olive oil

1 Tbls white wine vinegar

¼ tsp honey

Pinch black pepper

METHOD

Wash carrots, slice several in half lengthwise, keep remaining carrots whole. Place in bowl with olive oil and sea salt, toss to evenly coat.

Place in an oven tray lined with baking paper and bake in a moderate oven for 15-20minutes until carrots start to caramelise.

While the carrots are cooking, heat salmon according to pack instructions*.  Arrange cooked carrots on a plate and top some greens and warmed salmon.

Place all dressing ingredients in a small jar, with lid on give it a good shake and drizzle over plate.

 

*Ocean Blue steamed salmon fillets have been steamed cooked so are ready to eat. Heat gently to warm or serve at room temperature.