Salmon & Peach Salad
Gluten Free | Dairy Free | High Protein | Meal Prep
Serves 2
Prep Time30 Mins
Cooking Time15 Mins
416
kCal
25g
Fats
21g
Carbs
33g
Protein
Ingredients
For the Marinade:
2 tbsp. apple cider vinegar
1 tbsp. olive oil
1 tbsp. tamari
1 tsp. maple syrup
1/2 tsp. ground pepper
For the Salad:
2 salmon filets (5 oz./140g each)
1 cob corn, cooked
4 oz. (120g) salad leaves
1 peach, sliced
10 cherry tomatoes, halved
1 tosp. balsamic vinegar
Method
Instructions:
- 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.
- In the meantime, grill the corn in the oven or on a grill pan, then cool slightly and cut off the kernels, set aside.
- Next, preheat the oven to 400F (200c) and place the salmon on a baking tray.
- Cook for 8-10 minutes or until it is cooked through.
- 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.
- To serve, drizzle with balsamic vinegar and season with salt and pepper.
For the Marinade:
2 tbsp. apple cider vinegar
1 tbsp. olive oil
1 tbsp. tamari
1 tsp. maple syrup
1/2 tsp. ground pepper
For the Salad:
2 salmon filets (5 oz./140g each)
1 cob corn, cooked
4 oz. (120g) salad leaves
1 peach, sliced
10 cherry tomatoes, halved
1 tosp. balsamic vinegar
Instructions:
- 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.
- In the meantime, grill the corn in the oven or on a grill pan, then cool slightly and cut off the kernels, set aside.
- Next, preheat the oven to 400F (200c) and place the salmon on a baking tray.
- Cook for 8-10 minutes or until it is cooked through.
- 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.
- To serve, drizzle with balsamic vinegar and season with salt and pepper.