Created by Clare Keating
All Bodies Nutritionist & Ex-Chef
This recipe is seriously delicious!! It’s light and summery yet not bland or boring like some salads. I also find it easy to meal prep or quickly whip up on busy weeknights. I mix it up and add in whatever leftover veggies I have in the fridge and it just always seems to work out!
High protein, high fibre, low carb and low calorie
Cals: 352, Protein 25.6g, Carbs 14.5g, Fat 19.9g, Fibre 6.6
- 2 tsp extra virgin olive oil
- 1 clove garlic, minced
- Salt and pepper, to taste
- 2 medium zucchinis (390g)
- 2 medium potatoes (322g)
- 2 tsp thyme
- 400g raw salmon
- 2 cups green beans
- 200g mixed salad leaves
- 1 lemon, juiced
Preheat oven to 200c.
Cut the potato and zucchini into ~3cm chunks and place in a medium-sized bowl with 1tsp of the olive oil, garlic, thyme, salt and pepper. Mix well and then transfer to a lined baking tray. Bake for 30 minutes
In the same bowl, coat the salmon with the remaining 1 tsp of olive oil. Add the salmon to the vegetable tray when there are 8 minutes left of cooking to go.
Roughly chop the green beans and divide between 4 plates with the mixed salad leaves. Drizzle the lemon juice over the salad.
Divide the vegetables between the plates and top with the salmon.
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