Salmon, broccoli and spinach
This salmon recipe from Lilly Banhidy combines salmon (which is a regular feature of the nutrient-dense recipes) with broccoli and spinach along with coconut and other herbs to fill out the flavour while also adding some additional nutrients.
Macronutrients
One serving provides 600 calories, 71g of protein, 23g of fat and 16g 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 |
| Salmon | 225 | g |
| Spinach | 100 | g |
| Coconut Milk | 150 | g |
| Black Pepper | 18 | dash |
| Garlic | 8 | g |
| Parsley | 50 | g |
| Coriander Leaf | 50 | g |
| Turmeric | 1.5 | tsp |
| Dill Weed | 30 | g |
| Endive | 50 | g |
| Broccoli | 100 | g |
Directions
Cook fresh spinach, endive and broccoli in bone broth, coconut milk, golden paste and garlic until liquid is reduced to your taste.
If you like your veggies on the crunchy side leave those veggies till the end of the cooking cycle. Turn off heat and add mixed herbs of coriander, parsley, and dill.
Salmon is oven grilled (15mins) on a bed on lemons and garlic and more herbs if it takes your fancy. Well seasoned salmon with salt and pepper (note: pat dry salmon with a paper towel prior to well seasoning).
Cook either in oven (fan-forced) or under grill makes the skin extra crunchy!
Suitable for
Find more recipes to suit your goal.