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• 2 salmon fillets
• 1 large grapefruit
• 100g bag of watercress
• 1/2 pack feta
• 2 tbsp extra virgin olive oil
Heat oven to 80C fan and roast the salmon for 8 mins. Meanwhile, segment the grapefruit and mix the juices with 2 tbsp extra virgin olive oil to make a dressing.
Toss the watercress with the grapefruit segments, dressing and feta, and serve with the salmon, flaked into large pieces.