Pecan Salmon with Cranberry Quinoa Salad
Lunch, Dinner
This is definitely a recipe that should be tried be you judge it. It's very simple to make, tastes great and is nutrient-packed. One portion of this salad will give you your daily recommended amount of omega3, vitamin D and vitamin K.
For Rest Day
Performance Benefits
Health Benefits
Expert Tips
Equipment
- Oven
- Cooking tray
- Blender
Ingredients
- 2 Salmon fillet (283g)
- 2 tbsp Pecan meal (blend pecan nuts in a blender to make the meal)
- 2 handful Baby spinach (raw)
- 1 tbsp Extra virgin olive oil
- 1 tsp Butter (or coconut oil)
- ½ tsp Salt
- ½ tsp Ground pepper
Instructions
- Mix 2 tbsp pecan meal and 1 tbsp olive oil in a small bowl, then coat the top of the salmon fillet.
- Add salt and fresh ground pepper. You can either de-skin the salmon before cooking, or place the salmon skin-side down on a cooking tray.
- Cook the salmon in an oven at 200°C for 15 minutes.
- While the salmon is cooking, prepare the salad and when the salmon is fully cooked, serve it on top of the salad.
Notes
Nutrition
Serving: 1ServingCalories: 475kcalCarbohydrates: 2.2gProtein: 36gFat: 35gSaturated Fat: 30gPolyunsaturated Fat: 8.8gMonounsaturated Fat: 16.4gCholesterol: 81mgSodium: 354mgPotassium: 984mgFiber: 3.9gSugar: 1.6gVitamin A: 377ugVitamin C: 15.6mgCalcium: 150mgIron: 2.3mg
Tried this recipe?Let us know how it was!