Salmon with Capers and Caprese Salad
Nutrition per serving
| Calories | 1,027 kcal |
| Protein | 69.7 g |
| Carbs | 21.2 g |
| Fats | 77 g |
| Saturated Fat | 15.5 g |
| Monounsaturated Fat | 36 g |
| Polyunsaturated Fat | 18.6 g |
| Sugars | 5 g |
| Fiber | 10.5 g |
| Sodium | 686 mg |
Ingredients
| Olive Oil | |
| Salmon Fillets | |
| Dijon Mustard (Whole Grain) | |
| Lemon | |
| 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.