Ingredients:
- 200 g frozen spinach leaves/ 1 cup
- 200 g/1 medium potato
- 50 g cherry tomatoes
- 2 garlic cloves
- 150 g fresh salmon ( 1 peace is 150 g)
- 10 g olive oil or coconut oil (1 table spoon)
- 1-2 tablespoon fresh lemon juice
20 min
- wash the salmon, season it with salt and pepper and fry it for 5-7 min in a non stick pan
- take the spinach out of the frizzier 1 hour before cooking or use fresh spinach
- add the spinach in a pan with 1/2 tablespoon of oil let it cook for 3-4 min
- add the cherry tomatoes cut in half’s, and the garlic chopped fine, add salt, pepper, lemon juice and let it cook with the spinach for 5 min, or until the tomatoes are soft and the spinach is cooked
- cut the potatoes in cubes, season with salt and pepper
- fry the potatoes with 1/2 table spoon of oil in a non stick pan for 10 min until golden on the top and soft inside
- add the potatoes, salmon and spinach on a plate and season as you like
1 serving
- Can be served with a veggie salad
Total calories: 450 kcal/serving
- Carb 42.0 g/ serving
- Fat 12.6 g/ serving
- Protein 44.5 g/serving
- Fiber 5.2 g/ serving
* if you cook for more days or persons, just multiply the quantities by the number of persons
Food item | Grams | Calories | Proteins | Fat | Carbs | Fiber | Approximations |
Garlic | 6 | 8.9 | 0.4 | 0 | 2 | 0.1 | 1 clove = 3 g |
Virgin coconut oil | 10 | 86.2 | 0 | 10 | 0 | 0 | |
Summer potatoes | 200 | 154 | 4 | 0.2 | 35 | 4.4 | |
Frozen spinach | 200 | 28 | 6.4 | 0 | 0.6 | 0 | 1 bag = 750 g |
Cherry tomatoes | 50 | 10 | 0.7 | 0 | 2 | 0.7 | 1 pc = 10 g |
Fresh salmon fillet | 150 | 163.5 | 33 | 2.4 | 2.4 | 0 | 1 pack = 60 g |
TOTAL | 616 | 450.6 | 44.5 | 12.6 | 42 | 5.2 |