Wild salmon veggie bowl
- Good Food team
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Serves 2
Easy
Prep: 10 mins
no cook
A star rating of 4.7 out of 5.6 ratingsRate
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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
Gluten-free
Healthy
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Ingredients
Nutrition
Units:
MetricUS
-
2 carrots
-
1large courgette
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2 cooked beetroot
diced
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2 tbsp balsamic vinegar
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⅓ small pack dill
chopped, plus some extra fronts (optional)
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1small red onion
finely chopped
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280g poached or canned wild salmon
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2 tbsp capers
in vinegar, rinsed
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Nutrition: per serving
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kcal395
low
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fat17g
low
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saturates4g
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carbs18g
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sugars16g
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fibre7g
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protein39g
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salt1g
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Method
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step 1
Shred the carrots and courgette into long spaghetti strips with a julienne peeler or spiralizer, and pile onto two plates.
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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.
Recipe from Good Food magazine, June 2016
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A star rating of 4.7 out of 5.6 ratings
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