Is there anything better than a big, tender piece of perfectly marinated and cooked salmon, a little crispy on the outside and still softly pink on the inside? Mmmmm so tasty. This week's recipe brings a gorgeous symphony of healthy fatty-acids (great for the heart ❤️), complex carbohydrate in sweet potato 🍠 (giving good, clean energy for your day) and buckets of nutrients in the dark, leafy greens 🌱(to keep your body's processes working efficiently). We could all do with a meal this nutritious 😇
Give it a whirl this week!
Recipe from The Natural Nutritionist, Sandringham.
Read more about Nutritionists Steph Lowe and Elly McLean here.
2 x 120g salmon fillets, preferably wild caught
2 tablespoons cold-pressed extra virgin coconut oil
1 small sweet potato, diced
1 teaspoon paprika
1 bunch of kale, stalks removed & leaves roughly chopped
40g spinach leaves
2 tablespoons goji berries
2 tablespoons walnuts, roughly chopped
¼ bunch parsley, roughly chopped
½ avocado, diced
2 tablespoons cold pressed extra virgin olive oil
1 tablespoon apple cider vinegar
1 lemon, zested & juiced
Sea salt & pepper, to taste
Preheat the oven to 180°C and line a baking tray with paper.
In a bowl, add sweet potato, half the coconut oil and paprika. Season well and toss to combine. Transfer to the baking tray and bake for 15 minutes, turning at the half way mark.
In a small bowl add olive oil, apple cider vinegar, lemon zest and juice. Season well and whisk together until well combined.
In a large bowl add kale, spinach, goji berries, walnuts and half the dressing. Massage the dressing into the greens, softening the kale. Add the roasted sweet potato, parsley, avocado and remaining dressing and toss gently to combine.
Heat remaining coconut oil in a medium frypan and add salmon fillets, skin side down. Season with salt and cook until the skin is crispy before flipping and cooking to your liking. Serve alongside the salad.