Salmon with Avocado Feta and Pumpkin Seeds

Ingredients

• Olive oil

  Salad or cooking

  3 tsp or 14g

• Atlantic salmon

  Fish, wild, raw

  12 oz or 340g

• Pumpkin and squash seed kernels

  Seeds, dried

  2 tbsp or 16g

• Salt

  Table

  1 dash or 0.4g

• Avocados

  Raw, All commercial varieties

  ½ fruit or 101g

• Onions

  Raw

  ¼ medium or 28g

• Sesame oil

  Salad or cooking

  2 tsp or 9g

• Feta cheese

  2 oz or 57g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• Watercress

  Raw

  1 sprig or 3g

• Lime juice

  Raw

  1 lime yields or 44g

Directions

1. Preheat your grill to maximum. Drizzle a little olive oil over the skin side of the salmon, place it on a grill pan or baking tray, and slide under the hot grill.
2. Cook for 6 minutes on the skin side, then carefully flip and grill for an additional 4 minutes. Turn off the grill and keep the salmon warm until ready to serve.
3. While the salmon is cooking, toast the pumpkin seeds in a dry frying pan over high heat for about 2 minutes, or until they start to brown and pop. Remove pan from heat and season with a little salt.
4. In a bowl, mash the avocado with a fork. Add the onion, sesame oil, and cilantro, mixing until well combined.
5. Place the salmon on a plate, removing the skin. Top with the avocado mixture, scatter feta over it, sprinkle with toasted pumpkin seeds, add watercress, and finish with a squeeze of lime juice.

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