Salmon and peach salad
Wholesome, nutrient-dense foods are integral to any weight management or weight loss endeavor.
Course healthy, Salad
Cuisine asian, healthy, lifestyle
Servings 1
Calories 417 kcal
For the salad
- 2 Salmon fillets
- 1 Corn on the cob
- 120 g Salad leaves
- 1 Peach sliced
- 10 Cherry tomatoes
- 1 tbsp Balsamic vinegar
For the marinade
- 2 tbsp Apple cider vinegar
- 1 tbsp Olive oil
- 1 tbsp Tamari
- 1 tsp Maple syrup
- 1/2 tbsp Ground pepper
Combine the apple cider vinegar, olive oil, tamari, maple syrup and ground pepper to make the marinade.
Place the salmon skinless-side down in a flat dish and pour over the marinade. Leave it to sit in the fridge for 20-30 minutes.
In the meantime, grill the corn in the oven or on a grill pan, then cool slightly and cut off the kernels, set aside.
Next, preheat the oven to 400F (200c) and place the salmon on a baking tray. Cook for 8-10 minutes or until it is cooked through.
Divide the salad leaves between two bowls topped with the sliced peach, tomatoes and grilled corn.
Lastly, top with the salmon, either the whole fillet or flaked.
To serve, drizzle with balsamic vinegar and season with salt and pepper.
Key factors
- Gluten-Free
- Dairy Free
- High Protein
- Meal prep-friendly
Serving: 2gCalories: 417kcalCarbohydrates: 21gProtein: 33gFat: 25g
Keyword Asian, dairyfree, guthealth, Salad