Wild salmon veggie bowl
By Hobbykoch ·
Succulent salmon flaked over a bed of healthy vegetables makes a delicious, protein-packed salad that's also low-calorie, gluten-free and rich in beneficial omega-3 fats
- Servings
- 2
- Prep time
- 10 Min.
- Total time
- 10 Min.
Ingredients
- 2 carrots
- 1large courgette
- 2 cooked beetroot diced
- 2 tbsp balsamic vinegar
- ⅓ small pack dill chopped, plus some extra fronts (optional)
- 1small red onion finely chopped
- 280g poached or canned wild salmon
- 2 tbsp capers in vinegar, rinsed
Instructions
Step 1: Shred the carrots and courgette into long spaghetti strips with a julienne peeler or spiralizer, and pile onto two plates.
Step 2: Stir the beetroot, balsamic vinegar, chopped dill and red onion together in a small bowl, then spoon on top of the veg. Flake over chunks of the salmon and scatter with the capers and extra dill, if you like.
Nutrition facts
per serving
| Energy | 395 kcal |
|---|---|
| Fat | 17 g |
| of which saturates | 4 g |
| Carbohydrates | 18 g |
| of which sugars | 16 g |
| Fiber | 7 g |
| Protein | 39 g |
| Salt | 1 g |
Provided by the author, partly estimated. Please check ingredients and allergens yourself.
Source: bbcgoodfood.com
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