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Salmon with Herb Sauce & Red Cabbage Slaw

Total Time: 20

Cook Time: 15

Prep Time: 5

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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

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