Protein Swap | Dill & Garlic Seared Salmon
over Apple, Carrot & Walnut Salad
Cooking time
10 minutes
Servings
2/4
Calories
590 /serving
Invite your senses to a refreshing experience at suppertime. In just 10 minutes, this one-pan paleo recipe for fish-topped salad bridges the gap between mid-winter woes and spring cheer. A tinge of garlic and a whiff of herby green dill illuminates tender pink salmon. Go for varying kinds of crunch with a selection of chopped celery, toasted walnuts, crisp apples and carrot matchsticks, all gorgeously dressed in our honey-Dijon vinaigrette.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 100g Matchstick carrots
- 15ml Minced garlic
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Bunch of dill
- 2 Celery stalks
- 57g Green apple slices
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 25g Chopped walnuts
- 5g Herby Sidekick spices (thyme, parsley, mustard, salt)
Contains: Mustard, Salmon, Walnuts
You will need:
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Medium pan
Total Fat
42 g
Saturated Fat
6 g
Sodium
600 mg
Total Carb
24 g
Sugars
14 g
Protein
33 g
Fibre
6 g
Preparation
Mise en place
Thinly slice the celery crosswise on an angle. Pick the dill fronds off the stems; roughly chop the fronds.
Toast the walnuts
Heat a large, dry pan (non-stick if possible) on medium. Add the walnuts and toast, stirring frequently, 2 to 3 min., until lightly browned and fragrant. Transfer to a small bowl and reserve the pan.
Cook the salmon
Pat the salmon dry with paper towel; season with the spices and S&P. In the reserved pan, heat a drizzle of oil on medium. Add the salmon* and garlic. Cook, 2 to 3 min. per side, until browned and cooked as desired. Sprinkle with ½ the dill.
Make the salad
Meanwhile, in a large bowl, combine the baby greens, carrots, apples (halve lengthwise if large), celery, walnuts, vinaigrette, remaining dill and S&P.
Plate your dish
Divide the salad between your plates. Top with the salmon. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
