Ingredients:Salmon Fillet 125g or tinned salmon
Spinach/Rocket Leaves 20g (1 cup )
Fresh Chilli 1⁄4 diced, optionalo
Olive Oil 10ml ( 1⁄2 tbsp )
Lemon Juice 10ml ( 1⁄2 tbsp ) or ACVp
Pistachios 10g (1 tbsp ) chopped, optional
NOTE: Can use tinned salmon if preferred.
- If poaching salmon, start by bringing a saucepan of water up to the boil, then reduce to a simmer and place your fish in. Cook for 4-6 minutes (more time = firmer). Once cooked, remove from the water and set aside to rest as it will keep cooking from the residual heat.
- Meanwhile, to prepare your zesty green pasta salad, grate or spiralise your zucchini and combine it with you baby rocket or spinach and fresh chilli in a bowl. Drizzle with the olive oil and lemon juice or ACV and mix well.
- Once the salmon has cooled slightly, break it apart and serve on top of your fresh and zesty zucchini. Top with pistachios and chilli flakes if using nuts and season with a little salt
MACROS (per serve):