- high-in-protien
- high-in-dietary-fibre
- no-added-sugar
- shellfish-free
- wheat-free
- soy-free
- sesame-free
- peanut-free
- gluten-free
- egg-free
Served with braised lettuce and veggies, this salmon recipe makes for the perfect midweek meal. It’s great for using up any leftover lettuce you might have in the fridge.
- Serves 4
- Cook time 15 minutes
- Prep time 10 minutes
Ingredients
- 2 tbs extra virgin olive oil
- 2 x 280g pkts Coles Fresh Tasmanian Salmon Portions Skin On
- 1 small leek, cut into 8mm-thick slices
- 1 garlic clove, finely chopped
- 1 bunch baby broccoli, stems cut into 1cm lengths
- 1/2 iceberg lettuce, cut into thin wedges
- 30g butter
- 1 small lemon, zested, juiced
- 1 tbs slivered almonds, lightly toasted
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here .
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
-
Step 1
Heat half the oil in a non-stick frying pan over medium heat. Season the salmon. Place, skin-side down, in the pan. Cook for 5-6 mins or until golden and crisp. Turn and cook for 40 secs on the 3 skinless sides. Transfer, skin-side up, to a plate. Cover with foil to keep warm. -
Step 2
Heat the remaining oil in the pan over medium-high heat. Add the leek, garlic and baby broccoli and cook for 3-5 mins or until the vegetables are tender. Add the lettuce and season. Cook for 2 mins or until lettuce begins to wilt. Add the butter, lemon juice and half the lemon zest and toss to coat. -
Step 3
Divide lettuce mixture among serving plates. Top with salmon. Sprinkle with the remaining lemon zest and almond.
Serve with lemon wedges
Nutrition Information
Per Serve
Energy: 4241kJ/1015 Cals (49%)
Protein: 64g (128%)
Fat: 81g (116%)
Sat fat: 22g (92%)
Carb: 6g (2%)
Sugar: 5g (6%)
Fibre: 8g (27%)
Sodium: 151mg (8%)
