Chargrilled salmon, spinach and tomato stack.


This is one of the fastest, easiest and most delicious meals. The salmon is a great source of essential fatty acids, Which support brain function, strengthen the immune system and help prevent heart disease. So although this meal is a little higher in fat than most, don’t worry – it’s the right sort of fat. Tuck in and enjoy.
1 tablespoon of olive oil
1 salmon fillet, about 150g , trimmed and boned
1 thick slice beef tomato
2 teaspoons of finely chopped fresh basil leaves
a handful of spinach leaves, rinsed
1 tablespoon balsamic vinegar

Lightly brush a stove-top grill pan with the olive oil and then heat untill sizzling hot. Add the salmon to the pan, skin side down. Add the tomato and sprinkle with half the basil leaves. Cook for 3-4 minutes. Turn over the salmon and the tomato and cook for a further 2-3 minutes, untill the salmon is cooked through but still tender. Remove the pan from heat.
Put the spinach leaves on a serving plate, top with the tomato slice and then the salmon. Drizzle with a few drops of olive oil and some balsamic vinegar, then sprinkle with the remaining chopped basil leaves.

Enjoy 😉

Kcal 427

FAT 25g

5g saturated

Protein 38g

Carbohydrate 2.5g


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