×

Cauliflower, Pickled Onions + Roast Salmon

Serves 4

My Fitness Pal
RECIPE DETAILS
RANGE STRENGTH
SERVES 4

INGREDIENTS

Main
salmon (4 x 125g), 400g cooked weight
600g
new potatoes
600g
cauliflower, into florets
150g
red onion, peeled
150g
cider vinegar
30ml
sweetcorn niblets
200g
salt
2g
Dressing
olive oil
11g
lime, juiced
1
white wine vinegar
20ml
pepper
2g
parsley
4g
salt
1g
pomegranate
50g

METHOD

Preheat the oven to 180C.
Boil the new potatoes until tender.
Dry toast the sweetcorn until charred.
Bake the salmon for 10 minutes, until cooked.
Roast the cauliflower until cooked.
Mix the olive oil, lime juice, white wine vinegar, pepper, parsley, salt and pomegranate together to create the dressing.
Divide the potatoes and sweetcorn between four bowls and place the salmon on top of each.
Pour the dressing over each bowl and enjoy!

KEY NUTRIENTS

Nutrient
Per 100g
% RNI
Per 408g
% RNI
Energy kJ
546
6%
2230
26%
Energy kcal
130
6%
533
26%
6.4g
9%
26.0g
37%
Fat of which MUFA
3.1g
-
12.7g
-
Fat of which PUFA
1.0g
-
4.1g
-
1.1g
5%
4.4g
22%
2.1g
2%
8.5g
9%
0.22g
3%
0.92g
15%
Protein
7.8g
-
31.7g
-
Carbohydrates
10.4g
-
42.3g
-

Reference: Intake of an Average Adult (8400kJ/2000kcal)

TAGS

SHARE THIS RECIPE

Tell your friends and colleagues about this recipe using the social media links below:

Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.