Gluten Free Fennel & Orange Salad Served With Salmon And Roast Potato

Ingredients (Serves 4):

• 8 x Potatoes
• 4 x salmon fillets

Salad -

• 2 cups spinach, rocket or green leaves or preference
• 1 bulb fennel, core taken out and thinly sliced (use the fronds too)
• ½ red onion, slices finely
• 2 oranges, segmented

Salad dressing -

• 1 x orange, juiced
• ¼ - ½ cup pine nuts or walnuts
• 1 tsp mustard
• 2 tbsps red wine vinegar
• 2 tbsps Olive oil
• Salt and pepper to taste

Method:

1. Pre-heat air fryer or oven to 200 degrees fan forced
2. Slice potato’s into wedges, placing on baking tray with a drizzle of olive oil, salt & pepper and cook for 15 -20 minutes or until soft and crispy.
3. Cut all salad ingredients while potato is cooking and place in a bowl
4. Heat fry pan for salmon
5. Whisk salad dressing ingredients in a small bowl
6. Add salmon to pan and grill for around 2-3 minutes each side, until cooked to your liking
7. Serve all components on a plate and drizzle salad with dressing