Serves 4

Ingredients

• 4 salmon fillets

• 2 fennel bulbs, thinly sliced

• 1 large bag rocket

• 2 tablespoons capers

• 80 g olives

• 6 tablespoons olive oil

• Juice of 1 lemon

• Sea salt and pepper

Method

1. Cook salmon to your preference.

2. Toss fennel, rocket, olives and capers with olive oil and lemon.

3. Flake salmon over the top.

Why it works
Oily fish + raw veg = stable energy and strong gut support.

Plant-based alternative
Swap salmon for 600 g crispy tofu or tempeh cooked in olive oil.