Crispy salmon w. smashed peas & zucchini salad
Crispy salmon w. smashed peas & zucchini salad
Packed with vitamins, minerals and good fats - making every mouthful count!
Servings: 2 bariatric serves
Calories: 228kcal
Ingredients
- 1 small salmon fillet skin on
- ½ cup frozen peas
- 1 small zucchini cut into fine ribbons (use a veggie peeler)
- 1/4 cup mint leaves roughly chopped
- 1 tbsp olive oil extra virgin
- 1 tbsp lemon juice
- 1 pinch salt
- 1 pinch pepper
Instructions
- Combine the dressing ingredients (mint, olive oil, lemon juice, salt and pepper) and set aside.
- Place an ovenproof pan over high heat. Pre-heat your grill to high. Bring a small pan of water to the boil.
- Rub your salmon with a little olive oil, salt and pepper. Place them in the pan, skin-side down, when the pan is hot. Leave them in the pan for 2 minutes.
- Meanwhile, put your peas in the pot of boiling water. As soon as the water returns to the boil, drain and return them to the pot, but leave it off the heat.
- After 2 minutes, flip your salmon and place it under the grill. It’ll need about 5 minutes here, until cooked to your liking. Keep an eye on it to make sure it doesn’t burn.
- While the salmon is under the grill, add half of your dressing to the peas and mash them roughly with a potato masher or a fork.
- Add the other half of your dressing to the zucchini and toss to combine.
- Serve your salmon on a bed of smashed peas with your zucchini salad as a side.
Notes
Recipe adapted from Spring Fitness.
Nutrition
Calories: 228kcal | Carbohydrates: 8g | Protein: 20g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 65mg | Potassium: 691mg | Fiber: 3g | Sugar: 4g | Vitamin A: 668IU | Vitamin C: 30mg | Calcium: 42mg | Iron: 2mg
