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Salad with fried salmon, avocado & pesto dressing
971 kcal per person
53g Protein
24g Carbs
74g Fat
10g Fiber
Ingredients
- 1 salmon fillet
- 1 egg
- 1 ½ tablespoon olive oil (23 ml)
- 8 cherry tomatoes
- ¼ red onion
- ½ avocado
- 1 ½ ounce mozzarella, low-moisture part skim (42 g)
- 1 handful mixed salad (30 g)
- 3 teaspoons pesto (15 g)
- 1 teaspoon yellow mustard (7 g)
- 1 squeeze lemon juice (5 ml)
- 1 slice bread, whole wheat
Preparing this recipe
- Remove the salmon from the freezer and let it thaw.
- Boil the egg in a small pot of water for 6-8 minutes. Rinse it under cold water, peel the egg and cut it into pieces.
- Heat half of the oil in a frying pan and cook the salmon in it for about 8 minutes until it has a crispy crust.
- In the meantime, halve the cherry tomatoes. Slice the onion into half rings. Slice the avocado flesh into strips. Cut the mozzarella into cubes.
- Place the lettuce in a bowl along with the tomatoes, onion, avocado, mozzarella and egg. Place the fried salmon on top.
- Make a dressing from the other half of the oil, pesto, mustard and lemon juice. Pour the dressing over the salad. Season with pepper and salt and serve with (toasted) bread.
Tip van FitChef
You can also make this dish with (smoked) mackerel.
