Protein Swap | Garlic-Dill Salmon
over Apple, Beet & Walnut Salad
Cooking time
10 minutes
Servings
2/4
Calories
560 /serving
In 10 minutes, this gorgeous fish-topped salad brightens the gap between fall and winter. A tinge of garlic and a whiff of herby green dill illuminate tender pink salmon, set off with crunch from celery, apple and toasted walnuts in a maple-Dijon vinaigrette.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 200g Diced beets
- 2 Celery stalks
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 14g Dill
- 15ml Minced garlic
- 1 Green apple slices
- 25g Chopped walnuts
- 45ml Maple-Dijon vinaigrette
- 10g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Mustard • Salmon • Walnuts
You will need:
Large pan (non-stick if possible)
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
39 g
Saturated Fat
5 g
Sodium
830 mg
Total Carb
25 g
Sugars
13 g
Protein
33 g
Fibre
6 g
Preparation
Mise en place
- Thinly slice the celery crosswise on an angle.
- Pick the dill fronds off the stems; roughly chop the fronds.
Sauté the beets
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the beets and sauté, 5 to 7 min., until beginning to soften.
- Add 2 tbsp water (double for 4 portions) and cook, partially covered, 2 to 3 min., until tender.
Toast the walnuts & cook the shrimp
- Meanwhile, heat a large, dry pan (non-stick if possible) on medium.
- Add the walnuts and toast, stirring often, 2 to 3 min., until lightly browned and fragrant. Transfer to a small bowl and reserve the pan.
- Pat the shrimp dry (remove the shells from the tails if desired); season with the spices and S&P.
- In the same pan, heat a drizzle of oil on medium.
- Add the shrimp* and garlic. Cook, 1 to 2 min. per side, until opaque and cooked through.
- Add ½ the dill; stir well.
Make the salad
- Meanwhile, in a large bowl, combine the baby greens, beets, apples (halve lengthwise if large), celery, walnuts, vinaigrette, remaining dill and S&P.
Plate your dish
- Divide the salad between your plates.
- Top with the shrimp. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
