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Roast Lemon, Tomato, Fennel and Salmon Salad
Roast Lemon, Tomato, Fennel and Salmon Salad

Before you jump to Roast Lemon, Tomato, Fennel and Salmon Salad recipe, you may want to read this short interesting healthy tips about Try Using Food to Boost Your Mood.

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Green tea is truly excellent for your mood. You just knew it had to be included in this article, right? Green tea has a lot of an amino acid referred to as L-theanine. Studies have shown that this amino acid basically induces brain waves. This will better your brain’s concentration while simultaneously calming the rest of your body. You already knew that green tea helps you feel healthier. Now you are aware that green tea can help raise your mood also!

Now you realize that junk food isn’t necessarily what you should eat when you want to help your moods get better. Try several of these instead!

We hope you got benefit from reading it, now let’s go back to roast lemon, tomato, fennel and salmon salad recipe. To make roast lemon, tomato, fennel and salmon salad you only need 11 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to cook Roast Lemon, Tomato, Fennel and Salmon Salad:
  1. Use 3 large tomotoes
  2. Get 1/2 small red onion
  3. Take 1 bulb fennel
  4. Use 1/2 pomegranate
  5. Get 1 handful parsley
  6. Provide 1 large handful green salad leaves
  7. You need 1 handful cashew nuts
  8. You need Olive oil
  9. Prepare 1 heaped teaspoon sugar
  10. Use Salt and pepper
  11. Get 2 salmon fillets
Steps to make Roast Lemon, Tomato, Fennel and Salmon Salad:
  1. Heat the oven to 200C/gas mark 6. Slice 1/2 the lemon as think as you can manage and place on an oiled baking tray. drizzle over 1/2 tbsp oil and sprinkle over the sugar. Roast for 20 mins until shrivelled and caramelisation begins. Check them after 10 minutes and then every 5 minutes as it is easy to burn them.
  2. Wash and slice your tomato, onion and fennel. Thinly sliced Fennel works best imo. Save some fennel fronds for presentation.
  3. Juice the other half of lemon, and add to a small bowl with the pomegranate seeds, salt and pepper and a glug of olive oil and mix well.
  4. Pan-fry the salmon fillets.
  5. Layer all the ingredients, including the cashew nuts. Pour the pomegranate dressing over the salad. Finally add the salmon fillets and decorate with the fennel fronds.
  6. Enjoy!

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