This salad is something I enjoy with a lot of different proteins, but then again, I have always been a fan of a Caesar salad. Adding a boiled egg helps add a luxuriousness and some protein, but you can take that out easily if you want to save your protein macros for something else.
INGREDIENTS:
2 (5oz) salmon
0.25 tsp Italian seasoning
0.25 chili powder
2.5 tbsp sliced almonds
2.75 oz green kale
4 medium eggs
6 grape tomatoes, halved
1 whole lemon
1 oz parmesan cheese
0.25 cup Primal Kitchen Caesar Dressing w/ Avocado Oil
DIRECTIONS:
1. Boil the eggs. Peel and quarter. Set aside.
2. Zest the whole lemon with a microplane over a medium bowl. Quarter the lemon.
3. Add kale to the bowl, drizzle with 1 tbsp of oliver oil and 1 tbsp Caesar dressing. Add salt and pepper to taste, then massage until leaves soften.
4. Add the tomatoes and parmesan cheese, tossing to combine. Add remaining Caesar dressing to desired taste.
5. Pat salmon dry with a paper towel. Place skin-side down and season with the Italian seasoning, chili powder, salt and pepper.
6. Heat 1.5 tbsp cooking oil in a medium saute pan over medium-high heat. Add salmon, skin side down to the pan and sear for 2-3 minutes, then flip, searing for additional 2-3 minutes to desired level of done.
7. Plate salmon on plates, then squeeze juice from one lemon wedge over the salmon. Plate kale salad next to the fish. Garnish with hard-boiled eggs and almonds. Serve with a lemon wedge on the side.
MACRO INFO:
684 Calories, 44.7g Fat, 12.8g Net Carbs, 54.9g Protein
コメント