This was one of my lunches this week.
The protein source I opted for on this occasion was salmon for a source of Omega 3s (or ‘healthy fats’ as some people may know it by), which is an essential fatty acid the body can’t produce itself, so must be consumed through foods. As Omega 3s are known to fight disease and promote healthy joints, it’s not a bad choice.
The accompanying salad was a mix of my favourite greens and a sweeter addition in semi dried tomatoes, topped with pine nuts, which were all a good fibre source.
Salmon is one of my favourite meals, but everyone has their own food preferences. Eat to suit your needs and preferences and remember to try to keep consuming a variety of foods to meet your macronutrient and micronutrient needs!
FYI here is the recipe with approximate ingredients:
Crispy Skin Salmon with Semi-Dried Tomato Salad
2 tablespoons pinenuts
salt and cracked black pepper
2 teaspoons chives
2 x 200g salmon fillets
Mix salad into a bowl.
Season the salmon skin with salt.
Heat 1 table spoon olive oil in a medium non stick frying pan over medium high heat. Place the salmon in the pan, skin side down, and cook for 3-4 minutes or until the skin is golden and crispy. Turn the salmon and cook for a further 2 minutes or until your liking.
To serve, arrange the salad on a serving plate and add the salmon.