Salmon with Spring Pea and Citrus Salad
Nutrition per serving
| Calories | 609 kcal |
| Protein | 42.1 g |
| Carbs | 25.7 g |
| Fats | 38 g |
| Saturated Fat | 7 g |
| Monounsaturated Fat | 12.9 g |
| Polyunsaturated Fat | 12.9 g |
| Sugars | 12 g |
| Fiber | 8.4 g |
| Sodium | 879 mg |
Ingredients
| Table Salt | |
| Black Pepper | |
| Radishes | |
| Oranges | |
| Lemon Juice | |
| Olive Oil | |
| Atlantic Salmon (farmed) | |
| Mixed Salad Leaves | |
| Sugar Snap Peas | |
| Sunflower seed kernels, toasted, with salt added |
Preparation
1. Preheat oven to 400F (200C).
2. Trim sugar snap peas. Thinly slice the radish and press orange to get the juice.
3. Season both sides of fresh salmon fillet lightly with salt and ground black pepper. If using frozen fillet, season the fish 2 minutes before cooking time so the seasoning will stick to the fish.
4. Arrange fish in a broiler pan or place the fish on wire rack set over a baking dish.
5. Meanwhile, combine mixed greens, sugar snap peas, radish, toasted sunflower seeds, orange and lemon juice and olive oil. Season lightly with salt and ground black pepper. Toss mixture to combine.
Cooking
1. Bake fish for about 15 minutes for fresh salmon and 30 minutes if frozen or until fish flakes easily when prick with fork. It should reach an internal temperature of 145F.
2. Place vegetable mixture into a small salad bowl, top with baked salmon.
3. Serve immediately