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Grilled Salmon Served with Grilled Zucchini, Potato, Pesto and Salad

40 min Paleo Dinner Gluten freeHigh protein
718
Calories
57g
Protein
46g
Fat
20g
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 - 80 g
  • Pesto sauce - 10 g (2 tsp)
  • Salmon fillet - 190 g
  • Green salad - 200 g

How to make:

  1. Slice the zucchini longways and place in a grill pan with the salmon fillet
  2. Grill under a medium heat for 10-15 minutes, until salmon is cooked through and the zucchini has softened and has some colour
  3. Peel the potato, cut into cubes and cook in boiling water for 10 minutes or until tender
  4. In a small bowl, combine the lemon juice and olive oil
  5. Place the zucchini, salmon and salad on the plate and drizzle over the lemon dressing
  6. Serve with the pesto
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