and Kale, Gala Apple and Toasted Almonds
This nourishing harvest bowl combines protein-rich salmon with fibre-packed farro and nutrient-dense kale. Crisp apple and toasted almonds lend freshness and texture to this nutritionist's pick, making it a balanced dish you won't want to miss. Ingredients: Salmon fillet • Carrots • Gala apple • Farro (wheat) • Lemon • Kale • Almonds • Mint
Allergens
Utensils
Tags
Salmon Fillets, skin-on
250 g
Gala Apple
1 unit(s)
Kale, chopped
56 g
Carrot
1 unit(s)
Almonds, sliced
28 g
Farro
0.5 cup
Lemon
1 unit(s)
Mint
7 g
Oil
1.5 tbsp
- Wash and dry all produce
- To a medium pot, add farro, 1/8 tsp (1/4 tsp) salt and 3 cups (6 cups) water. Bring to a boil over high. Once boiling, reduce heat to medium-low.
- Cook uncovered for 20-24 min, until farro is tender but still firm to the bite. Strain farro, then return to the pot, off heat.
- Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- Core, then cut apple into 1/4-inch pieces.
- Zest, then juice half the lemon (use whole lemon for 4 servings). Cut any remaining lemon into wedges.
- To a medium bowl, add kale, half the lemon zest, lemon juice and 1 tbsp (2 tbsp) olive oil, then massage dressing into kale. Set aside.
- Pat salmon dry with paper towels. Rub with remaining lemon zest. Season with salt and pepper, if you like.
- To a parchment-lined baking sheet, add salmon. Roast in the middle of the oven for 10-12 min, until cooked through.**
- Meanwhile, heat a large non-stick pan over medium.
When hot, add almonds to the dry pan. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) - Transfer to a plate.
- Reheat the pan over medium-high, then add 1/2 tbsp (1 tbsp) olive oil, carrots and 1 tbsp (2 tbsp) water. Cook for 3-4 min, until soft. Season with salt and pepper, if you like.
- To the bowl with kale, add apples and carrots. Stir to combine. Season with salt and pepper, if you like.
- Divide farro between bowls.
- Top with salad and salmon.
- Sprinkle almonds and mint over top.
- Squeeze a lemon wedge over top.
730
kcal
Calories
35
g
Fat
6
g
Saturated Fat
67
g
Carbohydrate
14
g
Sugar
11
g
Dietary Fiber
39
g
Protein
80
mg
Cholesterol
135
mg
Sodium
0
g
Trans Fat
1400
mg
Potassium
200
mg
Calcium
4.5
mg
Iron
and Kale, Gala Apple and Toasted Almonds
and Kale, Gala Apple and Toasted Almonds
and Kale, Gala Apple and Toasted Almonds
and Kale, Gala Apple and Toasted Almonds
