Line Caught Salmon, Asparagus & Avocado Salad

Summary:

Baked line caught salmon, griddled asparagus, creamy avocado and watercress salad with cucumber yoghurt relish, topped with a sprinkling of seeds.

Profile:

5 mins prep + 20 mins cook = 25 mins total; 2 servings @ 575 calories per serving (6 Weightwatchers points per serving).

Ingredients:

  • 2 x 150g line caught salmon fillets
  • 1 avocado (sliced)
  • 1 bunch of asparagus
  • 2 handfuls of watercress (washed)
  • 200g fat free yoghurt
  • 1/8 cucumber (diced)
  • 1 tbsp flat leaf parsley (torn)
  • 2 tbsp balsamic vinegar
  • 1 tbsp sunflower seeds
  • 2 cloves of garlic (crushed)
  • 1 tbsp extra virgin olive oil
  • 25 ml white wine
  • Salt
  • Pepper

Nutritional Analysis:

Directions:

  1. Heat the oven to 200c. Wrap the fish in their own foil parcels adding a splash of white wine and seasoning before sealing and putting in the oven for about 20 minutes or until the fish is opaque.
  2. Meanwhile, in a small bowl add the diced cucumber to the plain yogurt with 1 tbsp of torn flat leaf parsley and season, setting aside for serving.
  3. On a medium setting, heat the oil in a griddle pan (or frying pan), add the garlic and fry for a minute then add the asparagus with the balsamic vinegar, turning as they brown and cook for about 10 minutes.
  4. Share the sliced avocado and watercress between 2 plates, then when ready add the hot asparagus and salmon fillet, serving with a sprinkling of seeds and the cucumber relish.

Health Benefits:

Salmon – omega 3 & 6, seeds, watercress, and asparagus.