TOTAL TIME: 30 MINS
SERVINGS: 2
CALORIES/SERVING: 335 CALS
INGREDIENTS
180 Gram salmon fillet (chopped)
350 Gram zucchini (spiralised)
100g cherry tomatoes
10 Gram basil (chopped)
40g spring onion, finely chopped
5 Gram red chilli (finely chopped)
1 garlic clove, crushed
10 Gram pine nuts
10ml lemon juice, freshly squeezed
50 Gram ricotta cheese
10ml olive oil
Pinch himalayan salt & pepper
METHOD
Heat olive oil in a large fry pan over medium temperature and saute the spring onion and garlic for a few minutes
Mix in the zucchini spirals, basil, chili, pine nuts, ricotta cheese and cherry tomatoes and cook for 5-7 minutes, stirring occasionally
In a separate fry pan over medium heat cook the salmon with lemon juice for 2-3 minutes on each side, or until cooked to liking
Once cooked, mix the salmon through the dish. Season with Himalayan salt and pepper
Divide the meal into two serves. Dish one serving in a bowl and refrigerate the second meal for tomorrow's leftover
NUTRITION
Serving size 382g
Calories 355 cal
Protein 24.g
Fat, total 24.8g
- saturated 6.0g
Carbohydrate 6.8g
- sugars 6.4g
Sodium 101mg
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