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–+ servings

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.
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Calories475kcal
Carbs2.2g
Protein36g
Fats35g
For Rest Day
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
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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
2

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
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