Thyme Salmon with Potatoes and Fresh Salad

Ingredients

• Salmon150 g
• Potato1 medium (180 g)
• Arugula1/2 cup (10 g)
• Radish1/4 cup (30 g)
• Tomato1/2 count (65 g)
• Cheese1 slice (25 g)
• Thyme1/2 tablespoon (2 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Place a pot filled with water over high heat. While boiling, peel and cut the potato into wedges.

2. 2

   Step 2

   You can use the normal size potatoes or small potatoes.

3. 3

   Step 3

   Once the water comes to a boil, add the potato. Let it boil for 8-10 minutes until soft but not falling apart. Drain.

4. 4

   Step 4

   Separately, preheat a pan over high heat. While heating, season the salmon with salt and pepper.

5. 5

   Step 5

   Once heated, pour half of the oil, spread and add the salmon.

6. 6

   Step 6

   Cook 2 minutes per side. Then lower the heat and sprinkle with thyme.

7. 7

   Step 7

   Continue cooking for about 6-7 more minutes, depending on the desired doneness and remove from heat.

8. 8

   Step 8

   For the salad, chop the tomato and thinly slice the radish. Mix with the arugula leaves and shredded cheese.

9. 9

   Step 9

   You can use fresh/white, mozzarella, cottage or ricotta cheese. Optional: Add some pomegranate seeds.

10. 10

    Step 10

    Place the salmon with potatoes and salad on a plate.

11. 11

    Step 11

    Pour the remaining oil over the potatoes and vegetables. Season the vegetables with the lemon juice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Thyme Salmon with Potatoes and Fresh Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.