Salmon Kale Salad with Lemon Dijon Dressing
Nutrition per Serving
450
Calories
35g
Protein
20g
Carbs
22g
Fat
This recipe requires salmon fillets, kale, cherry tomatoes, red onion, olive oil, a lemon, Dijon mustard, and salt and pepper. The salmon has a low GI, making it a good choice for those with PCOS.
Ingredients
2 salmon fillets (150g each), 4 cups of kale (chopped), 1 cup of cherry tomatoes (halved), 1/2 red onion (sliced), 2 tablespoons of olive oil, 1 lemon (juiced), 1 tablespoon of Dijon mustard, Salt and pepper to taste
Instructions
1. Preheat the oven to 400°F (200°C). 2. Place the salmon fillets on a baking sheet, season with salt and pepper, and bake for 15-20 minutes. 3. While the salmon is baking, prepare the salad by combining the kale, cherry tomatoes, and red onion in a large bowl. 4. In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard to make the dressing. 5. Pour the dressing over the salad and toss to combine. 6. Once the salmon is cooked, let it cool for a few minutes, then flake it into the salad. 7. Toss again to combine and serve.
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