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
Tags
Filet de saumon, avec la peau
250 g
Pomme Gala
1 unit(s)
Chou kale, haché
56 g
Carotte
1 unit(s)
Amandes, tranchées
28 g
Farro
0.5 cup
Citron
1 unit(s)
Feta, émietté
0.25 cup
Miel
1 unit(s)
Mélange d’épices acidulé à l’ail
7 g
Huile
1.5 tbsp
Sel
0.13 tsp
- Before starting, 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 lemon juice, half the lemon zest, honey and 1 tbsp (2 tbsp) olive oil. Season with salt and pepper, if you like, then whisk to combine.
- Add kale, then massage dressing into kale. Set aside.
- Pat salmon dry with paper towels. Rub with remaining lemon zest, then half the Zesty Garlic Blend. 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. Add remaining Zesty Garlic Blend. 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 feta over top.
- Squeeze a lemon wedge over top.
750
kcal
Calories
37
g
Fat
7
g
Saturated Fat
67
g
Carbohydrate
21
g
Sugar
11
g
Dietary Fiber
39
g
Protein
90
mg
Cholesterol
630
mg
Sodium
0.1
g
Trans Fat
1300
mg
Potassium
225
mg
Calcium
4
mg
Iron
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