This recipe emerged when I arrived home hungry and opened the fridge to find a salmon fillet and a drawer full of green vegetables! It’s fast (10 minutes), it’s fresh and you’ll score 3 serves of veggies. Simple double up the quantities to serve 2.
This is a low carb dish, so if you’re coming back from the gym or a training session, or you want to make it more substantial, add in 50 grams of rice noodles when the vegetable stock starts simmering. The salmon is a great source of omega-3, which helps regulate inflammation in the body, and can even help with muscle soreness.
- 1 salmon fillet
- 2 tsp olive oil or butter (about 10 grams)
- 1 leek, top and tail removed, thinly sliced
- 2 giant handfuls of spinach
- 2 big handfuls of kale, chopped (roll the kale into a ball and chop)
- ~40 grams of frozen peas
- 1 cup vegetable stock – around 300ml
- 0.5 red chili, thinly sliced
- handful of mint, thinly sliced and a few extra for serving
- juice from quarter of a lemon
- drizzle soy sauce (gluten free if necessary)
- black pepper to taste
- chilli oil and extra mint to serve
- Heat your grill and place the salmon on a foil lined tray. Pop it under the grill and stick a timer on – it’ll take around 8-10 minutes maximum.
- Meanwhile, heat the olive oil or butter in a medium pan and sweat off the leek for a few minutes until it’s wilted.
- Add the vegetable stock, chilli, kale, lemon juice and soy sauce and bring to a simmer. Cook for around 2 minutes, then add in the peas and spinach – adding these last should help keep their colour. Cook for another 60 seconds the take off the heat and season with black pepper
- When the salmon is cooked through, pour the broth into a large bowl and place your salmon fillet on top. Serve with chilli oil and a little extra mint.
Kcals: 368 Carbs: 8g Protein: 31g Fat: 22g