Healthy lunch: 4 recipes with salmon full of proteins

Healthy lunch: 4 recipes with salmon full of proteins


Learn to prepare tasty and nutritious dishes with this fish

Salmon is one of the most complete fish when it comes to nutrition and taste. Rich in high quality proteins, it contributes to maintenance and muscle growth, as well as offering satiety during the day. It is also an excellent source of omega-3, vitamins and minerals that strengthen the immune system and favor heart health. Versatile in the kitchen can be prepared in various ways and combined with different contours.




Next, learn to prepare 5 recipes with salmon full of proteins for lunch

Roast salmon with sweet potatoes

Ingredients

  • 1 fillet of clean salmon
  • 3 sweet potatoes cut into pieces
  • 2 potatoes cut into large pieces
  • 2 cups of tea pod Cucinato cut into medium pieces
  • 1 sliced ​​sliced ​​lemon
  • 2 branches of fresh rosemary
  • 2 branches of fresh thyme
  • 3 tablespoons of olive oil
  • Rooms and black pepper ground to taste

Methods of preparation

In a pan, place the potatoes and sweet potatoes. Sprinkle with 2 tablespoons of olive oil, season with salt and black pepper and mix well. Bake in a preheated oven at 200 ° C for 10 minutes, mixing half of the time until they begin to brown. Remove the pan from the oven and make room in the center. Put the salmon, season with salt and black pepper and season with 1 tablespoon of olive oil.

Then arrange the lemon slices on the salmon and add the rosemary and thyme branches. Back to the oven for another 20 minutes, until the salmon would cook completely and is soft. Remove from the oven and then serve with pods.

Curry salmon with coconut milk and quinoa

Ingredients

  • 400 g of salmon fillet cut into medium cubes
  • 1 cup of tea Quinoa cooked
  • 1 chopped onion
  • 2 wedges of chopped garlic
  • 2 tablespoons of curry powder
  • 200 ml of coconut milk
  • 1 tablespoon of olive oil
  • 1/2 lemon juice
  • Rooms and black pepper ground to taste
  • Chop colander chopped to finish

Methods of preparation

In a bowl, mature the salmon with salt, black pepper and lemon juice. In a large pan, heat the olive oil over medium heat and brown the onion and garlic until lightly golden. Add the curry and mix well to release the aroma. Add the coconut milk and boil for 5 minutes over medium heat. Put the salmon cubes in the sauce and cook for another 5 minutes, until the fish is soft. Serve the curry salmon over the cooked quinoa and finish with chopped fresh coriander.



Salmon Bowl with mango, avocado and lentils

Salmon Bowl with mango, avocado and lentils

Ingredients

  • 200 g of salmon fillet
  • 1 cup of lentils
  • 1 cubes mango
  • 1 avocado cubes
  • 1 red pepper cut into small cubes
  • 1 cup of chopped green leafy tea
  • 1 tablespoon of sesame seeds
  • 1 tablespoon of olive oil
  • 1 lemon juice

Methods of preparation

In a pan of salt and salt, cook the lentils over medium heat until soft, drain and set aside. In a pan, heat the olive oil over medium heat and grill the salmon for 3 minutes on each side until golden brown. Then cut into pieces. In a bowl, assemble the base with lentils and green leaves. Add mango, avocado, red peppers and salmon cubes. Sprinkle with lemon juice and sprinkle the sesame seeds above. Serve later.

Black rice risotto with salmon and lentils

Ingredients

  • 1 cup of black rice tea
  • 250 g of diced salmon fillet
  • 1 cup of tea THEcooked
  • 1 chopped onion
  • 2 wedges of chopped garlic
  • 3 cups of hot vegetable broth tea
  • 1/2 cup of dry white wine
  • 2 tablespoons of olive oil
  • 1/2 lemon juice
  • Rooms and black pepper ground to taste
  • Chopted fresh parsley to finish

Methods of preparation

In a bowl, mature the salmon with salt, black pepper and lemon juice. Reserve. In a pan, heat the olive oil over medium heat and brown the onion and garlic until golden brown. Add the full rice and brown for 2 minutes. Add the white wine and let it evaporate.

Gradually take the hot vegetable broth, always mixing until the rice is cooking. When the rice is almost soft, add the pea and mix well. Add the salmon to the risotto and mix gently for another 2 minutes. Ends with fresh parsley and then serve.

Source: Terra

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