Salmon and Feta Salad

Name: Salmon and Feta Salad with Tahini Dressing
Total time: 20 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Skin-on salmon fillet; 1 Tbsp of Olive oil; 1 Tsp of Salt; 100 Grams of Sugar snap peas; 150 Grams of Cherry tomatoes; 60 Grams of Baby spinach; 2 Pieces of Baby gem lettuce; 50 Grams of Feta cheese; 20 Grams of Tahini; 20 ML of Water; 1 Pieces of Lemon; 20 Grams of Honey; 1 Tsp of Salt; 1 Tsp of Black pepper

with Tahini Dressing

Enjoy this crunchy salad, perfect for a light weeknight dinner.

Cals 537 · Prot 44 · Carbs 20 · Fat 35

Quick & Easy

Low Carb

20 min

Salmon and Feta Salad with Tahini Dressing

Enjoy this crunchy salad, perfect for a light weeknight dinner.

Cals 537 · Prot 44 · Carbs 20 · Fat 35

Quick & Easy

Low Carb

Ingredients

Fish

Skin-on salmon fillet 6*

350 Grams

Olive oil

1 Tbsp

Salt

1 Tsp

For salad

Sugar snap peas

100 Grams

Cherry tomatoes

150 Grams

Baby spinach

60 Grams

Baby gem lettuce

2 Pieces

Feta cheese 4*

50 Grams

Dressing

Tahini 3*

20 Grams

Water

20 ML

Lemon

1 Piece

Honey

20 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Allergens

*6 Fish, *4 Milk, *3 Sesame Seeds

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2070 / 537
Fats (g)	35
of which saturated (g)	7.7
Carbohydrates (g)	20
of which sugars (g)	7.9
Fibers (g)	6.3
Proteins (g)	43.9
Salt (g)	3.6

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep vegetables

Trim the sugar snap peas and cut them thinly on the diagonal. Halve the cherry tomatoes. Rinse and dry the spinach and baby gem lettuce. Tear the lettuce into bite-size pieces.

2 Mix dressing

Add the tahini, measured water, 1 Tbsp of lemon juice, honey, salt and pepper to a small bowl or glass. Mix until smooth.

3 Fry salmon

Heat a pan over a medium heat with a drizzle of oil. Once hot, add the salmon with a pinch of salt and fry for 3 min on each side or until cooked through. Once cooked, peel off, and discard, the salmon skin. Use a fork to flake the salmon into large chunks.

4 Serve

Arrange the vegetables and salmon on a serving plate or divide them among plates. Crumble the feta cheese over the top. Drizzle with the dressing and serve.

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