Halibut with Mixed Salad and Seeds

This colourful meal from Angela Gourlay is bursting with nutrients and flavour from the beetroot, tomato, seeds and leaves while the fish will ensure you get enough protein and healthy fats.

The halibut provides protein, omega 3, selenium, potassium, phosphorus, copper and choline. The hemp seeds provide omega 3, zinc, manganese, copper and B1. The lettuce provides iron, vitamin K, vitamin C, vitamin A and folate.

“One of my absolute favourite lunches. Alaskan halibut is a mild-tasting, meaty fish that is one of my family’s favourite and it’s great on top of a salad. This is a easy meal to assemble if you have some leftover fish that you want to use up the next day. Also, I like to buy pre-packaged cooked beets to keep in the fridge and add to my salads.”
Angela Gourlay

Scorecard

Macros

One serving provides 420 calories, 47 g of protein, 19 grams of fat and 13 g of net carbs.

Micronutrients

The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.

Ingredients

Description	Amount	Unit
Lettuce, Mixed Greens	100	g
Watercress, Raw	20	g
Cilantro, Leaves, Raw	5	g
Halibut	150	g
Tomato	6	cherry
Hemp Seeds	20	g
Sunflower Seeds	10	g
Dill Pickles	200	g
Beets	75	g

Directions

Prepare your fresh halibut with some salt and pepper or favourite spice blend and steam the fish until cooked. Set aside.
On a plate, assemble your mixed greens watercress and cilantro on a large plate
Reserve a small amount of watercress and cilantro to blend with a little water, salt and pepper and set aside.
Add the cherry tomatoes and chop up the cooked beets into bite-sized pieces to place on top of your greens. You can chop up the dill pickles and add to the salad for a nice, salty crunch or serve the pickles on the side.
Sprinkle the salad with hemp and sunflower seeds.
Add your fish to the centre of your salad and drizzle with the watercress & cilantro sauce.

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