LEMON RICOTTA & SALMON ZUCCHINI NOODLE BOWL


TOTAL TIME: 30 MINS

SERVINGS: 2

CALORIES/SERVING: 335 CALS


INGREDIENTS

  • 180 Gram salmon fillet (chopped)

  • 350 Gram zucchini (spiralised)

  • 100g cherry tomatoes

  • 10 Gram basil (chopped)

  • 40g spring onion, finely chopped

  • 5 Gram red chilli (finely chopped)

  • 1 garlic clove, crushed

  • 10 Gram pine nuts

  • 10ml lemon juice, freshly squeezed

  • 50 Gram ricotta cheese

  • 10ml olive oil

  • Pinch himalayan salt & pepper


METHOD

  1. Heat olive oil in a large fry pan over medium temperature and saute the spring onion and garlic for a few minutes

  2. Mix in the zucchini spirals, basil, chili, pine nuts, ricotta cheese and cherry tomatoes and cook for 5-7 minutes, stirring occasionally

  3. In a separate fry pan over medium heat cook the salmon with lemon juice for 2-3 minutes on each side, or until cooked to liking

  4. Once cooked, mix the salmon through the dish. Season with Himalayan salt and pepper

  5. Divide the meal into two serves. Dish one serving in a bowl and refrigerate the second meal for tomorrow's leftover


NUTRITION

Serving size 382g

Calories 355 cal

Protein 24.g

Fat, total 24.8g

- saturated 6.0g

Carbohydrate 6.8g

- sugars 6.4g

Sodium 101mg


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