Recipe: Skin-Loving Pulled Salmon Salad

Not only is it packed with health and beauty benefits (hello glowy skin!), but it also takes only twenty short mins to make. And at just 589 calories per serving, the gluten-free and sugar-free meal is also completely guilt free. As Ryder explains, “this dish packs not one, but three beauty superfoods! Salmon is loaded with omega 3, which helps keep your skin supple and moisturised. Plus spinach is loaded with lutein, which keeps your eyes healthy and sparkling. Natural yoghurt is also great for your nails and teeth. It’s an all round winner.”

2 x 160g Australian salmon fillets

1 can chickpeas

1 fennel bulb

1 stick celery

½ cup Baby spinach

100ml natural yoghurt

2 sprigs of dill

1 lemon

(Olive Oil, butter, salt & pepper not included)

1. PREP THE SALMON

Preheat your oven to 200°C on fan bake. Next, line a baking tray with greaseproof paper. Place the salmon on the tray and season it with salt and pepper, then drizzle with olive oil. Bake in the oven (skin side down) for 10 minutes.

2. ASSEMBLE THE SALAD

Drain and rinse chickpeas under cold water, then place in a bowl. Finely slice fennel and celery, using a mandolin if you have one. Next, add it to the bowl with the chickpeas and spinach. Whisk together the yoghurt with finely chopped dill, zest and juice of the lemon, and season well with salt and pepper. Combine ¾ of the dressing in the bowl with the salad and toss to perfection.

Story by Bryce Anable