salmon (4 x 125g), 400g cooked weight
cauliflower, into florets
Preheat the oven to 180C.
Boil the new potatoes until tender.
Dry toast the sweetcorn until charred.
Bake the salmon for 10 minutes, until cooked.
Roast the cauliflower until cooked.
Mix the olive oil, lime juice, white wine vinegar, pepper, parsley, salt and pomegranate together to create the dressing.
Divide the potatoes and sweetcorn between four bowls and place the salmon on top of each.
Pour the dressing over each bowl and enjoy!
Per 408g serving
Fat of which MUFA
Fat of which PUFA
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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