Lunch · High Protein · Anti-inflammatory · Quick
Leftover Salmon Over Greens
Last night's salmon, a big handful of leaves, a sharp lemon dressing. The fastest real lunch in the plan.
- Time
- 6 minutes
- Serves
- 1
- Protein
- 34g
- Fiber
- 7g
Why this works
Cold-cooked salmon keeps its omega-3 fats intact, and eating the greens and protein before any starch flattens the afternoon glucose curve.
Ingredients
- 1 cooked salmon fillet (5 oz), chilled
- 3 big handfuls mixed leaves, rocket and spinach
- 1/2 avocado, sliced
- 2 tbsp cooked lentils or white beans
- 1 tbsp extra virgin olive oil
- Juice of half a lemon
- 1 tsp Dijon mustard
- Sea salt and black pepper
Method
- 1Whisk the olive oil, lemon juice, mustard, salt, and pepper in the base of your bowl.
- 2Pile the leaves on top and toss until every leaf is glossy.
- 3Flake the salmon over the greens in large pieces, do not shred it.
- 4Add the avocado and lentils, finish with black pepper and a little more lemon.
Yvette's tip
Cook one extra salmon fillet whenever you roast fish, tomorrow's lunch then costs you six minutes.
Take it to the kitchen
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