Salmon with Herb Sauce & Red Cabbage Slaw

Total Time: 20

Cook Time: 15

Prep Time: 5

Print this recipe or send it to a friend...

Ingredients

  • 1 Anchovy
  • 1/2 Cup parsley (finely chopped)
  • 1 1/2 Tbsp Lemon juice
  • 1/4 Tsp Sea salt
  • 1/4 Cup Extra virgin olive oil
  • 280g Salmon fillets
  • 3 Cups Purple cabbage (sliced)
  • 2 Tbsps Lime juice
  • 1/4 Plain greek yoghurt

Instructions

  1. In a small bowl, mash the anchovy with a fork and add the parsley, lemon, salt and 3/4 of the oil. Stir to combine and set aside
  2. Add the remaining oil to a skillet and place the salmon skin side down on a cold skillet. Turn the heat up to medium, allowing it to cook slowly for about 4 minutes. Continue cooking over medium heat for about 8 to 12 minutes, depending on the thickness of the salmon
  3. Turn the salmon over and cook for one minute more. Remove and set aside
  4. Shred the cabbage, mix with the lime juice and yoghurt. Divide the cabbage onto plates, and top with the salmon. Drizzle the herb sauce over top. Enjoy!

Notes

Leftovers - For best results, store the salmon and sauce separately in sealed containers. Refrigerate the fish for up to three days. Refrigerate the sauce for up to five days.

Nutrition Information:

YIELD: 2

Serving Size: 1

Amount per serving

Calories: 514

TOTAL FAT: 37g

CARBOHYDRATES: 13g

FIBER: 3g

SUGAR: 6g

PROTEIN: 33g

Print this recipe or send it to a friend...

JOIN THE LIFETONIC CLUB

The LifeTonic Club is an online pilates and wellness membership that is helping you to stay fit and healthy in ways that fit neatly into your day and easily into your life, making it super easy to stay motivated, consistent and inspired for the long road.