Instructions
Ingredients
Nutrition
1
Season the salmon with salt and black pepper. Pan-fry in a little olive oil for 4 to 5 minutes per side or bake at 180c for 20 minutes , then flake and set aside to rest.
Salt1 pinch (1 g)
Black Pepper1 pinch (1 g)
Olive Oil (EV)1 tbsp (15 ml)
Salmon220 g
2
Blanch the beans for 2-3minutes, then finely chop and set aside to cool.
Green Beans100 g
3
Make the dressing by mixing yoghurt, grated parmesan, anchovies, dijon mustard, lemon juice, garlic, and a little black pepper until smooth and creamy.
Black Pepper1 pinch (1 g)
Garlic1 clove
Lemon Juice1 tbsp (15 ml)
Dijon Mustard1 tsp (5 ml)
Yoghurt1/2 cups (120 ml)
Anchovies1 tbsp (15.75 g)
Parmesan1/4 cups (51 g)
4
Chop the veggies and place in bowls. Add the beans, flake over the cooked salmon, spoon over the yoghurt Caesar dressing, and finish with extra parmesan if you like.
Avocado1
Capers1 tbsp (15 g)
Parsley1/4 cups (30 g)
Pumpkin Seeds2 tbsp (18 g)
Wild Rocket90 g
Hemp Hearts1/2 cups (72 g)
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