821
Calories
62g
Protein
48g
Fat
37g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Olive oil - 10 ml (2 tsp)
- Zucchini - 240 g
- Lemon juice - 10 ml (2 tsp)
- Potato - 160 g
- Basil pesto - 10 g (2 tsp)
- Salmon fillet - 210 g
- Green salad - 200 g
How to make:
- Slice the courgette longways and place in a grill pan with the salmon fillet
- Grill under a medium heat for 10-15 minutes, until salmon is cooked through and the courgette has softened and has some colour
- Peel the potato, cut into cubes and cook in boiling water for 10 minutes or until tender
- In a small bowl, combine the lemon juice and olive oil
- Place the courgettes, salmon and salad on the plate and drizzle over the lemon dressing
- Serve with the pesto
