Salmon and Avocado Salad with Baked Potato
Nutrition per serving
Calories | 660 kcal |
Protein | 44.3 g |
Carbs | 69.5 g |
Fats | 23.3 g |
Saturated Fat | 3.7 g |
Monounsaturated Fat | 12.9 g |
Polyunsaturated Fat | 3.4 g |
Sugars | 7.8 g |
Fiber | 16.6 g |
Sodium | 255 mg |
Ingredients
Salmon Fillets | |
Potatoes, white, flesh and skin | |
Baby Spinach | |
Cherry Tomatoes | |
Avocado | |
Olive Oil |
Preparation
1. Pre-heat the oven to 200 C (390F).
1. Pre-heat the oven to 200 C (390F).
2. Cut the cherry tomatoes into halves.
3. Dice the avocado.
4. Prick the potato several times using a knife or fork.
1. Microwave the potato for 8 minutes, then transfer to the oven to cook for 40 minutes.
1. Microwave the potato for 8 minutes, then transfer to the oven to cook for 40 minutes.
2. Season the salmon with salt and pepper. Wrap in foil and place in the oven to bake for 20 minutes.
3. Lay the spinach onto a plate, then arrange the tomatoes and avocado on top. Flake the salmon over the top of the salad, then drizzle over 1 tsp of olive oil. Serve the baked potato on the side.