For a great main entrée consider this recipe below for grilled salmon served with elegant baby spinach leaves.

Grilled Salmon

Ingredients

Baby spinach leaves, lightly rinsed

2 oz watercress

16 cherry tomatoes, halved

4 salmon fillets, trimmed and boned

1 tablespoon olive oil

4 cloves garlic, halved

balsamic vinegar, for drizzling

sea salt and freshly ground black pepper

Cannellini Bean Sauce

14 oz can cannellini beans, drained and rinsed

1 garlic clove, crushed

1½ tablespoons freshly squeezed lemon juice

2 tablespoons chopped fresh thyme

2 teaspoons olive oil

sea salt and freshly ground black pepper

Directions

First, start by preparing the cannelloni bean sauce. Place the beans, lemon juice, thyme, oil, garlic and 2 tbsp of water in the blender. May add salt and pepper to taste. Blend until the mixture has formed a smooth sauce. You may need to add a bit more water. Move the mixture to a saucepan and heat it on low heat for 5 minutes. Stir frequently until the mixture is very hot.

While the mixture is heating, cook the salmon. Start by placing the garlic in a non-stick frying pan and heating it for about 1-2 minutes. Next, add the salmon and cook for another 5 to 8 minutes. Be sure to turn the salmon halfway through the cooking process.

Next, drizzle the spinach leaves with some balsamic vinegar and toss them well. Place the cannellinni sauce on each plate along with a few additional spinach leaves. Top everything with the salmon. You may wish to add some olive oil for additional seasoning. Serve alongside the salad immediately.

Don’t forget to top your meal off with this luscious and creamy recipe for yummy ice cream. It takes only 15 minutes to prepare and is ready to eat after another 2 hours in the freezer.

Mango Orange Ice Cream Dessert

Ingredients

4 large oranges, halved

2 large mangoes, peeled and stoned

2 tablespoons finely grated

unwaxed orange zest

3 tablespoons low-fat natural yoghurt

3 tablespoons low-fat

crème fraîche

2 squares plain chocolate, grated

Directions

Begin by scooping out the fleshy part of the fruit from the oranges, but making sure you have left the skins of the oranges intact. Place the flesh of the mangos and the oranges in the blender along with the orange zest, crème fraiche and yogurt. Blend the mixture until smooth; may take a few minutes. Next, spoon the blended mixture into a freezer safe container. You may need to stir the mixture from time to time to break up any ice crystals that have formed. This dessert can be served in a bowl or you may choose to spoon it back into the orange halves for an elegant presentation. If you choose to serve it in the orange halves, you may need to return it back to the freezer for another 30 minutes or so. Garnish with grated chocolate for an even more decadent dessert.

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