• 130g Salmon Fillet Salmon Fillet, baked
• 40g rocket Rocket
• 60g red cabbage Red Cabbage, raw
• 60g bean sprouts Bean Sprouts
• 25g ½ slice sourdough, cubed & toasted Sourdough Bread
• 50g greek yoghurt Greek Yoghurt, 0% fat
• fresh dill & mint

1. 1

   Place the salmon on a lined tray, brush with some of the sauce and bake at 200°C for 12-14 minutes until it flakes easily.

2. 2

   Whisk together the yoghurt-herb dressing ingredients with a pinch of salt and pepper.

3. 3

   Toss the rocket leaves, red cabbage and beansprouts with half the dressing.

4. 4

   Top with the salmon and croutons, then drizzle with the remaining dressing.

Tap ingredients and steps to tick them off as you cook.