Fish with Spinach Salad

Ingredients

• Fish200 g
• Spinach1 cup (30 g)
• Tomato1/2 count (65 g)
• Cucumber1/2 cup (60 g)
• Lemon Juice1 tablespoon (15 g)
• Oil2 teaspoon (10 ml)

Instructions

1. 1

   Step 1

   Season the fish with salt and pepper to taste.

2. 2

   Step 2

   Heat the griddle or grill over high heat. Add half of the oil and spread.

3. 3

   Step 3

   Once the grill is heated, add the fish, reduce the heat to medium and cook for 3-4 minutes per side.

4. 4

   Step 4

   Remove when desired doneness is reached.

5. 5

   Step 5

   Meanwhile, chop the cucumber and tomato for the salad.

6. 6

   Step 6

   Mix with spinach leaves and season with lemon juice, remaining oil, salt and pepper to taste.

7. 7

   Step 7

   Optional: You can add a little mustard and/or stevia or the sweetener of your choice.

8. 8

   Step 8

   Serve the fish on a plate with the salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Fish with Spinach Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.