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🥗 Lemon Salmon with Salad

430 kcal · 30 min · 4 servings

Ingredients

• salmon fillet, frozen 600 g
• garlic cloves 1 pc.
• organic lemons 1 pc.
• spring onions 3 pc.
• soy sauce 3 tbsp
• honey 1 tbsp
• mixed salad greens 150 g
• salad cucumbers 1 pc.
• oil 5 tbsp
• balsamic vinegar, dark 2 tbsp
• salt pinch
• pepper, black ground pinch
• sugar pinch

Instructions

1. 1. Ideally, let the salmon thaw overnight in the refrigerator.
2. 2. Rinse the fish and pat it dry with a kitchen towel.
3. 3. Peel the garlic and slice it thinly.
4. 4. Rinse the lemon under hot water and cut it in half.
5. 5. Slice one half thinly and cut those slices in half.
6. 6. Squeeze the juice from the other half.
7. 7. Shake the spring onions dry and remove the roots.
8. 8. Slice the spring onions diagonally into rings.
9. 9. In a bowl, mix soy sauce, honey, and 2 tablespoons of lemon juice.
10. 10. Add the garlic, lemon slices, and spring onions to the marinade.
11. 11. Wash the salad thoroughly and let it drain.
12. 12. Wash the cucumber and cut it lengthwise in half.
13. 13. Slice or shred the cucumber into thin pieces.
14. 14. Heat 2 tablespoons of oil in a pan over high heat.
15. 15. Fry the salmon for about 5 minutes until golden brown.
16. 16. Reduce the heat and deglaze the pan with the marinade.
17. 17. Let the sauce simmer for about 2 minutes.
18. 18. Remove the pan from the heat and let the salmon rest covered for 2 minutes.
19. 19. Season the salmon with salt and pepper.
20. 20. In a bowl, mix 3 tablespoons of oil with balsamic vinegar, salt, pepper, and sugar.
21. 21. Toss the salad and cucumber with the dressing.
22. 22. Plate the salad with the lemon salmon.
23. 23. Serve the dish and enjoy!

Nutrition per serving

• kcal: 430
• Protein: 30 g · Fett/Fat: 30 g · Carbs: 12 g