Salmon with Capers and Caprese Salad
Nutrition per serving
Calories | 813 kcal |
Protein | 51 g |
Carbs | 17 g |
Fats | 62.2 g |
Saturated Fat | 12.9 g |
Monounsaturated Fat | 29.2 g |
Polyunsaturated Fat | 14.8 g |
Sugars | 5.1 g |
Fiber | 8.2 g |
Sodium | 593 mg |
Ingredients
Olive Oil | |
Salmon Fillets | |
Dijon Mustard (Whole Grain) | |
Lemon Juice | |
Capers (canned) | |
Avocado | |
Tomatoes, Red, Ripe | |
Mozzarella Cheese (whole milk) | |
Basil Leaves | |
Walnuts |
1. Roughly dice the avocado, tomatoes are roughly chopped, mozzarella ball is torn into chunks, and walnuts should be roughly chopped. Heat tbsp of olive oil in a frying pan with a medium to high heat.
2. Add the salmon fillet and fry on each side so that it is lightly coloured. Should take 1 – 2 minutes.
3. Then break the fillet into large chunks and fry for a further 2–3 minutes so that the fillet is cooked through. Take the pan off the heat and place the salmon onto a plate.
4. Make a dressing by mixing mustard, lemon juice, capers and 1/2 tbsp. of olive oil.
5. Arrange the avocado, tomato and mozzarella on a plate then top with the salmon. Add basil leaves and walnuts, and pour over the dressing.