Salmon with Mashed Potatoes, Zucchini and Green Salad with Sweet Dressing

Ingredients

• Salmon200 g
• Potato1 medium (180 g)
• Milk2 tablespoon (30 ml)
• Olive Oil2 teaspoon (7 ml)
• Zucchini1/2 count (100 g)
• Arugula1/2 cup (10 g)
• Spinach1 cup (30 g)
• Lemon Juice2 tablespoon (30 g)
• Mustard1 teaspoon (5 g)
• Stevia1 packet (1 g)

Instructions

1. 1

   Step 1

   Peel and dice the potato. Boil for 10-12 minutes until soft.

2. 2

   Step 2

   Finely slice the zucchini and two minutes before removing the potatoes, add to the pot and cook. Then drain.

3. 3

   Step 3

   At the same time, preheat a pan over high heat for the salmon.

4. 4

   Step 4

   Add salt and pepper to the fish and place in a pan with the skin looking down.

5. 5

   Step 5

   Cook each side for 2 minutes depending on its thickness. Then lower the heat and continue cooking for 6-7 more minutes, depending on your taste.

6. 6

   Step 6

   For the dressing, wash the arugula and spinach leaves and mix. Optional: Add some tomato.

7. 7

   Step 7

   For the dressing: Mix the remaining oil with half the lemon juice, mustard and stevia. Add salt and pepper.

8. 8

   Step 8

   Once the potatoes are soft, remove and drain. Smash and mix with half the oil, milk and salt and pepper to taste.

9. 9

   Step 9

   Serve the salmon with the mashed potatoes, zucchini and green salad with sweet dressing on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Salmon with Mashed Potatoes, Zucchini and Green Salad with Sweet Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.