Grilled Fish with Spinach Salad and Orange Dressing

Ingredients

• Salmon200 g
• Tomato1/2 count (65 g)
• Spinach1 cup (30 g)
• Orange Juice1/4 glass (63 ml)
• Apple Cider Vinegar1/2 tablespoon (7 g)
• Mustard1 teaspoon (5 g)
• Olive Oil2 teaspoon (7 ml)
• Stevia1/2 packet (1 g)

Instructions

1. 1

   Step 1

   For the dressing: In a glass bowl, put the orange juice, half the olive oil, mustard, stevia, apple cider vinegar and salt. Cover and shake.

2. 2

   Step 2

   Next, heat a pan over high heat. In the meantime, add salt and pepper to the fish.

3. 3

   Step 3

   Once heated, pour the remaining oil, spread and add the fish. Cook each side for 4 minutes over medium heat.

4. 4

   Step 4

   At the same time, put the previously washed spinach leaves on a plate with the previously cooked tomato on the side. Pour the dressing.

5. 5

   Step 5

   Once ready, add the fish on the salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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