Ingredients
Skinless salmon
250 g, (Buy 2 x 125g)
Orange rind
1 tsp, finely grated
Fresh lemon rind
1 tsp, finely grated
Freshly squeezed orange juice
1 tbs
Honey
1 tsp
Green shallot(s)
3 individual, thinly sliced
Garlic
1 clove(s), crushed
Canned cannellini beans
1 can(s), (1 x 400g can)
Salt reduced chicken stock
¼ cup(s), (60ml)
Zucchini
2 medium
Cherry tomatoes
100 g, grape variety, halved
Fresh flat-leaf parsley
2 tbs, coarsely chopped
Lemon juice
2 tsp
Oil spray
1 x 3 second spray(ST)
Instructions
Preheat oven to 200°C. Line a baking tray with baking paper. Place salmon on prepared tray. Combine rinds, orange juice and honey in a small bowl. Drizzle over salmon. Bake for 10 minutes or until salmon is lightly browned and just cooked through.
Meanwhile, lightly spray a medium saucepan with oil and heat over medium-high heat. Cook shallot and garlic, stirring, for 1 minute or until fragrant. Add beans and stock and cook, stirring, for 2 minutes or until slightly reduced. Using a fork, coarsely mash beans.
Using a mandolin or vegetable peeler, cut zucchini into thin ribbons. Place in a medium bowl. Add tomato, parsley and lemon juice. Season with salt and pepper.
Serve salmon with bean mash and zucchini salad.
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