Salmon & Zucchini Ribbons + Organic Bone Broth

Nutrition Facts

Servings:
1

Amount Per Serving:
400 g

Calories

278

Protein:
32.6 g
Total Carbohydrates:
4.4 g
Sugar:
4.4 g
fibre:
Total Fat:
58.4 g
Saturated:
10.2 g
Trans:
Unsaturated:
Cholesterol:
Sodium:
1910 mg

Salmon & Zucchini Ribbons + Organic Bone Broth

In other words, Codral on a plate. If you’re sick or feeling a cold brewing, hit this and knock it out before it gets the better of you. So much goodness in salmon and so much goodness in broth. If you don’t have zucchini feel free to use any other greens on hand. And don’t forget that wedge of lemon!
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Serves

forksvg 1

Preptime

clocksvg 00hr 05min

Cooktime

clocksvg 00hr 10min

Ingredients

  • 1 salmon fillet
  • 2 zucchini - trimmed and sliced into ribbons
  • 1 bunch asparagus - trimmed and cut into 2 cms lengths
  • 1 lemon - juiced
  • 1-2 tsp chilli flakes
  • 3 tbs olive oil
  • pinch sea salt
  • pinch black pepper

Method:

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  1. Pre heat the oven to 180 degrees C
  2. Drizzle a small amount of oil on the skin of the fish and season
  3. Place the fish (skin side down) in a baking tray lined with baking paper
  4. Pop in the oven for 10 minutes
  5. Meanwhile bring some salted water up to the boil
  6. Once boiling remove from the heat
  7. Pop in the asparagus and cook for 1 minute
  8. Add the zucchini and remove after 30 secs
  9. Drain the greens well and drizzle with lemon, olive oil, chilli flakes and season
  10. Remove the fish from the oven after 10 minutes and allow to rest for 1 minute
  11. Serve with the greens and a warming mug of broth.