Prep
15 mins
Cooking
15 mins
Serves 2
Classic Crispy
Serves: 2
1 Bag Of Florette Crispy Salad Leaves
2 Salmon Fillets
½ Cup Low-fat Plain Yogurt
¼ Cup Mayonnaise
2 Tbs Lemon Juice
2 Tbs Grated Parmesan Cheese
1 Tbs Finely Chopped Fresh Parsley
1 Tbs Snipped Fresh Chives
1 Tbs Soy Sauce
1 Medium Clove Garlic, Minced
¼ Teaspoon Ground Pepper
2 Cups Tenderstem Broccoli – Cooked Al Dente
2 Cups Matchstick Sliced Or Grated Carrots
½ Cup Sunflower Seeds, Toasted
Grill the salmon skin-side down until opaque in the centre, 8-12 minutes depending on the size so keep checking on it so it doesn’t overcook.
Mix the yogurt, mayonnaise, lemon juice, parmesan, parsley, chives, soy sauce, garlic and pepper in a small bowl to make a creamy, garlic dressing.
Toss the salad, broccoli and carrot in half of the dressing then divide into two serving dishes.
Top with the cooked salmon and extra dressing to serve, with a sprinkling of crunchy seeds to finish. Enjoy straight away!
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!