Salmon with Italian Rocket Salad

and Balsamic Dressing

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Instructions

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1 Prep

Peel and crush the garlic. Peel and finely slice the shallots (see pro tip). Roughly chop the sun-dried tomatoes. Halve the cherry tomatoes. Pick the mint leaves.

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2 Make dressing

Add the garlic (don't like raw garlic? Go easy!), olive oilmustardbalsamic vinegarhoneysalt and black pepper to a jar or bowl. Whisk or shake until fully combined - this is your dressing.

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3 Toast

Toast the almond flakes in a hot, non-stick pan for 2 min or until starting to brown. Transfer the almond flakes onto a plate.  Wipe the pan clean. Reserve the pan.

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4 Fry salmon

Return the pan over a medium heat with a drizzle of oil. Season the salmon skin. Once hot, add the salmon fillets, skin side down, and cook for 3-4 min until crispy. Flip and cook for 3 min further. 

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5 Toss

Place the washed rocketkalamata olivesshallotscherry tomatoessun dried tomatoes and mint leaves in a large bowl and drizzle with the dressing. Toss.

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6 Serve

Using a peeler, shave the Parmesan into shards. Arrange the salad among plates and garnish with the Parmesan shavings and almond and chilli flakes (spicy!).

Tips for fussy eaters

Rocket can taste bitter to sensitive palates. Why not swap it for little gem or iceberg lettuce?

Pro tip

Add the shallots to the dressing, this will lessen their harsh flavour.

Delicious Italian flavours!

Cooking Time: 30 min

Cals 644 · Prot 46 · Carbs 19 · Fat 39

Gluten-Free

Ingredients

Number of people

Salmon

Skin-on salmon fillet 350 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Rocket salad

Garlic cloves 1 Piece
Shallots 1 Piece
Sun dried tomatoes 30 Grams
Cherry tomatoes 150 Grams
Fresh mint 10 Grams
Olive oil 1 Tbsp
Wholegrain mustard 15 Grams
Balsamic vinegar 15 ML
Honey 15 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Almond flakes 30 Grams
Rocket 125 Grams
Kalamata olives 40 Grams
Parmesan 30 Grams
Chilli flakes 2 Grams

Delicious Italian flavours!

Cooking Time: 30 min

Cals 644 · Prot 46 · Carbs 19 · Fat 39

Gluten-Free

Instructions

photo

1 Prep

Peel and crush the garlic. Peel and finely slice the shallots (see pro tip). Roughly chop the sun-dried tomatoes. Halve the cherry tomatoes. Pick the mint leaves.

photo

2 Make dressing

Add the garlic (don't like raw garlic? Go easy!), olive oilmustardbalsamic vinegarhoneysalt and black pepper to a jar or bowl. Whisk or shake until fully combined - this is your dressing.

photo

3 Toast

Toast the almond flakes in a hot, non-stick pan for 2 min or until starting to brown. Transfer the almond flakes onto a plate.  Wipe the pan clean. Reserve the pan.

photo

4 Fry salmon

Return the pan over a medium heat with a drizzle of oil. Season the salmon skin. Once hot, add the salmon fillets, skin side down, and cook for 3-4 min until crispy. Flip and cook for 3 min further. 

photo

5 Toss

Place the washed rocketkalamata olivesshallotscherry tomatoessun dried tomatoes and mint leaves in a large bowl and drizzle with the dressing. Toss.

photo

6 Serve

Using a peeler, shave the Parmesan into shards. Arrange the salad among plates and garnish with the Parmesan shavings and almond and chilli flakes (spicy!).

Tips for fussy eaters

Rocket can taste bitter to sensitive palates. Why not swap it for little gem or iceberg lettuce?

Pro tip

Add the shallots to the dressing, this will lessen their harsh flavour.

Ingredients

Number of people

Salmon

Skin-on salmon fillet 350 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Rocket salad

Garlic cloves 1 Piece
Shallots 1 Piece
Sun dried tomatoes 30 Grams
Cherry tomatoes 150 Grams
Fresh mint 10 Grams
Olive oil 1 Tbsp
Wholegrain mustard 15 Grams
Balsamic vinegar 15 ML
Honey 15 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Almond flakes 30 Grams
Rocket 125 Grams
Kalamata olives 40 Grams
Parmesan 30 Grams
Chilli flakes 2 Grams
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