Packed with healthy fats from the omega-3 rich salmon, the macadamia nuts, the egg and the avocado in the salad this meal is quite energy dense so I pair the avocado with just a simple salad. A good point to remember with protein is that we only need a palm size serving, so if you buy large salmon fillets here you should be able to serve 2 people per fillet…or do yourself a favour and take some for leftovers the next day!
4 x small or 2 large salmon fillets
2/3 cup macadamias, roughly chopped
1 lemon, zest and juice
1/2 cup parsley, finely chopped
1 teaspoon salt
1 egg white, lightly beaten (keep your yolk for a protein boost in your next smoothie)
2 tablespoons butter, melted
1 large bunch Asparagus, ends trimmed
1 x Avocado
4 handfuls of mixed lettuce leaves
½ cup cherry tomatoes, halved
¼ Red onion, finely sliced
Dressing: 3 tablespoons organic extra-virgin olive oil, 1 tablespoon balsamic vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, salt and pepper.
Preheat the oven to 180°C. Place the salmon fillets in a baking dish. Combine the macadamias, lemon zest, lemon juice, half of the parsley, salt, egg white and butter in a bowl and then top each of the salmon fillets with the mixture. Bake for 20 minutes or until the salmon is just cooked through.
Meanwhile, steam the asparagus for 2-3 minutes and then run under some cold water. Combine the asparagus, avocado, mixed lettuce, tomatoes, onion and the remaining parsley. Pour over the dressing and serve with the fish.
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