Wild salmon veggie bowl
Serves 2
Easy
Prep:
no cook
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
Skip to ingredients
Showing items 1 to 3 of 6
- 2 carrots
- 1large courgette
- 2 cooked beetrootdiced
- 2 tbsp balsamic vinegar
- ⅓ small pack dillchopped, plus some extra fronts (optional)
- 1small red onionfinely chopped
- 280g poached or canned wild salmon
- 2 tbsp capersin vinegar, rinsed
Nutrition: per serving
- kcal395low
- fat17glow
- saturates4g
- carbs18g
- sugars16g
- fibre7g
- protein39g
- salt1g
Method
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.
