4 wild salmon

100g bag watercress

410g can chickpeas , rinsed and drained

1 fennel bulb, thinly sliced

½ red onion , thinly sliced

2 oranges

100ml natural yogurt 

2 tbsp chopped dill



Put the salmon in a microwave-proof dish, cover with cling film, then cook on High for 3½-4 mins until the salmon is just cooked. Peel the skin away and flake into large chunks.

Toss together the watercress, chickpeas, fennel and onion, then arrange on a large platter.

Zest one of the oranges, cut away the skin and pith from both fruit, then segment them both.

Squeeze the juice from the middles of the oranges into a bowl and mix 2 tbsp of it with the yogurt, dill, zest and seasoning.

Scatter salmon over the salad, then serve drizzled with the creamy orange dressing.