Crispy salmon salad — Meal
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Macros (per serving)

Fat

71%

(42 g)

Protein

22%

(30 g)

Carbs

7%

(10 g)

4 g Net,

6 g Fiber

542 Calories (per serving)

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Salads

Fish dishes

Fast Recipes

Crispy salmon salad

Ingredients

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Salmon fillet

250 g

Baby Romaine lettuce

2 crops

Radish

100 g

Pickle (Gherkin)

75 g

Black olives

50 g

Coconut oil

1 Tbsp

Olive oil (extra vierge)

4 Tbsp

Apple cider vinegar

2 Tbsp

Celtic sea salt

to taste

Black pepper

to taste

Instructions

Difficulty

Easy

Prep time

10 min

Cook time

6 min

1

Cut the lettuce small, slice the radish and slice the pickles.

2

Heat the coconut oil in a frying pan and fry the salmon fillets around golden brown and rosé in about 2-3 minutes per side. Depending on the thickness of the fillets.

3

In the meantime, mix the lettuce with the radishes, pickles and olives and divide this between 2 plates.

4

Sprinkle the salads with olive oil and apple cider vinegar.

5

Season the salmon with salt and pepper and serve with the salads.

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Details

Allergens

Fruit

Diet

Paleo, Keto, Sirtfood

Course

Lunch, Dinner, Side dish, Appetizer

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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