Shortcut Lemon Salmon & Wild Rice Salad
with Parmesan & Caesar Dressing
Calories
:
750 kcalProtein
:
38.4g proteinPreparation Time
:
20 minutesDifficulty
:
EasyAllergens:
- Eggs
- Milk
- Fish
- May contain traces of allergens
- Crustaceans
- Molluscs
- Eggs
We're in our light and bright era so only a salad will do! With spiced salmon, cos lettuce, Parmesan and a tasty Caesar dressing, you'll be on salad duty everyday. This one just tastes that good!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
1 packet
Caesar Dressing
(Contains: Eggs, Milk;)
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Molluscs.)
1
Cucumber
1 sachet
Lemon Pepper Seasoning
1 packet
Microwavable Brown Rice
(May be present: Eggs.)
1 packet
Parmesan Cheese
(Contains: Milk;)
1
Red Apple
1
Gourmet Leaf Mix
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
Utensils
•Large Non-Stick Pan
Cooking Steps
1
- Thinly slice apple into wedges. Roughly chop cucumber.
- Microwave quinoa until steaming, 90 seconds. Set aside and allow to cool slightly.
- Pat salmon dry with paper towel and season both sides.
2
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. In the last minute of cook time, add lemon pepper seasoning, turning salmon to coat.
TIP: Patting the skin dry helps it crisp up in the pan!
3
- In a large bowl, combine quinoa, gourmet salad leaves, cucumber, apple, a drizzle of olive oil and vinegar. Season to taste.
4
- Divide quinoa salad between bowls then top with salmon.
- Drizzle with Caesar dressing and sprinkle over Parmesan cheese to serve. Enjoy!
