Salmon on a Lemon Kale Salad
Salmon on a lemon kale is a must make for your weekly keto meal
Ingredients
- 4 Trifecta salmon fillet
- 4 oz Kale, stems removed
- 4 cups Parmesan cheese grated
- 4 tbsp Lemon juice, Olive oil
- Kosher salt and black pepper to taste
Instructions
- Remove the kale from the tough stem, chop up the kale leave and place them into a bowl, squeeze over the lemon juice.
- Use your hand to massage in the olive oil and lemon juice into your kale.
- heat up a non stick pan into a medium heat and add 1 table spoon of avocado oil, gently place in the salmon fillet and cook for 2 minutes on each side until brown.
- Add in some fresh lemon and herbs during the process of adding flavours. serve on top of your kale salad.
- Transfer 1 salmon fillet to each container, sprinkle some extra Parmesan on top, cover and refrigerate for up to 5 days.
Notes
Protein: 32g
Fats: 19g
Carbs: 4g
