Salmon and Peach Salad

11 45 409
Ingredients Minutes Calories
Prep Cook Servings
30 min 15 min 2
Salmon and Peach Salad
Health Highlights

Ingredients


2 tbsp Apple cider vinegar
1 tbsp Olive Oil, Extra Virgin
1 tbsp Soy sauce, tamari
1 tsp Maple syrup
1/2 tsp Black pepper
2 fillet (170g) Atlantic salmon, wild (5oz.)
1 medium ear Sweet yellow corn (cooked)
114 gm Lettuce, spring mix (mesclun)
1 medium Peach (sliced)
10 tomato Cherry Tomatoes (halved)
1 tbsp Balsamic vinegar

Instructions


  1. Combine the apple cider vinegar, olive oil, tamari, maple syrup and ground pepper to make the marinade. Place the salmon skinless-side down in a flat dish, pour over the marinade. Leave it to sit in the fridge for 20-30 minutes.
  2. In the meantime, grill the corn in the oven or on a grill pan, then cool slightly and cut off the kernels, set aside.
  3. Next, preheat the oven to 400°F (200°C) and place the salmon on a baking tray. Cook for 8-10 minutes or until it is cooked through 
  4. Divide the salad leaves between two bowls, top with the sliced peach, tomatoes and grilled corn. Lastly, top with the salmon, either the whole fillet or flaked.
  5. To serve, drizzle with balsamic vinegar and season with salt and pepper.

Nutrition Facts

Per Portion

Calories 409
Calories from fat 170
Calories from saturated fat 34
Total Fat 18.9 g
Saturated Fat 3.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.4 g
Monounsaturated Fat 8.6 g
Cholesterol 94 mg
Sodium 617 mg
Potassium 1446 mg
Total Carbohydrate 23.9 g
Dietary Fiber 4.7 g
Sugars 19.2 g
Protein 38 g

Dietary servings

Per Portion


Fruit 0.5
Meat 1.9
Vegetables 2.6

Energy sources


Pygal21%433.9048631523748125.7589122809025642%422.99358181405904271.495845787845337%299.08352742262764161.0502287837553621%42%37%CarbohydratesFatProtein

Meal Type(s)

Main
Salad




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