Salmon and Egg Salad
Nutrition per serving
| Calories | 689 kcal |
| Protein | 80.1 g |
| Carbs | 17.4 g |
| Fats | 31.9 g |
| Saturated Fat | 7.6 g |
| Monounsaturated Fat | 12.6 g |
| Polyunsaturated Fat | 6 g |
| Sugars | 10.6 g |
| Fiber | 6.2 g |
| Sodium | 446 mg |
Ingredients
| Egg(s) | |
| Salmon Fillets | |
| Romaine Lettuce | |
| Red Onion | |
| Tomatoes, Red, Ripe | |
| Olive Oil |
1. Preheat the oven to 200 C (390F).
2. Season the salmon with black pepper, then wrap in foil and bake in the oven for 20 minutes.
3. Boil the eggs in a small saucepan for 12 minutes. Once boiled, place the eggs under cold water for a few seconds before peeling off the shell and slicing into rounds.
4. Place the lettuce onto a plate and arrange the tomatoes, onion and egg on top. Flake the salmon fillet and scatter over the top of the salad. Drizzle over 1 tsp of olive oil and sprinkle over a pinch of salt and pepper.