Pan-fried Salmon with Sweet Potato Fries,

Salad and Tzatziki
Low-Carb
Calorie smart
Tzatziki is a dip found in Southern European and Middle Eastern cuisines. It is commonly served as part of a mezze or alongside grilled meat.
Cooking time: 35 min
Cals 601 · Prot 47 · Carbs 43 · Fat 24
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Ingredients
Number of People:

Salmon

Skin-on salmon fillet
350 Grams
Olive oil
1 Tbsp

Sweet potato fries

Sweet potatoes
400 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp

Tzatziki

Garlic cloves
0.5 Piece
Cucumber
1 Piece
Natural yogurt
170 Grams
Lemon
1 Piece
Salt
0.5 Tsp

Salad

Shallots
0.5 Piece
Balsamic vinegar
15 ML
Olive oil
2 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Baby spinach
60 Grams

Instructions

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1 Bake fries
Preheat the oven to 200°C/180°C fan. Slice the sweet potatoes (skins on) into fries. Add the fries to a large baking tray with a generous drizzle of vegetable oil. Toss. Sprinkle with a generous pinch of salt. Bake for 30 min or until golden and crisp.
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2 Make dressing
Meanwhile, finely slice the shallots. Whisk together the balsamic vinegar and olive oil. Add the shallots. Season with salt and pepper - this is your dressing.
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3 Make tzatziki
Peel and mince the garlic. Grate the cucumber, then squeeze out any excess water. Add the grated cucumber to a bowl. Add the yogurtgarlic, a squeeze of lemon juice and a pinch of salt. Mix well and set aside. This is your tzatziki.
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4 Fry salmon
Heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the salmon fillets skin-side down and cook for 3-4 min on either side until cooked through.
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5 Serve
Toss the spinach in the dressing. Serve the salmon alongside the sweet potato friessalad and tzatziki.
Tips for fussy eaters
Leave the shallots out of the dressing!
Pro tip
Cook your salmon for a couple of minutes less for a medium finish. Keeping it slightly pink inside will ensure it doesn't dry out.

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