Seasonal Roast Salmon Platter with High Protein Dill Sauce
Servings: 6 people
Ingredients
Roast Salmon
- 650 grams of salmon fillet skin on
- 2 tbsp of olive oil
Platter
- 2 eggs, soft boiled, peeled and sliced in half
- 500 grams of mixed green vegetables (string beans, broccolini, wild asparagus) trimmed and blanched
- 2 handfuls mixed leaves
- 2 radishes, thinly sliced
- 2 tomatoes sliced in half
- 20 grams fresh herbs (dill / Italian parsley)
- 1 lemon, sliced into wedges
Dill Sauce
- 1/4 punnet of dill fronds, roughly chopped (set some aside for garnish)
- 2 tbsp of chopped Italian parsley
- 4 tbsp of lemon juice, freshly squeezed
- 1/2 cup of whole egg mayonnaise
- 100 grams of YoPro plain yoghurt
- 1/2 cup of water
- 2 scoops of Boomers whey isolate
- 1/8 tsp pepper
- 1/8 tsp salt
Instructions
Raost Salmon
- Heat oven to200C
- Place salmon skin down on a lined baking tray, rub with oil and season generously.
- Cook salmon for 15 -18 minutes or until cooked to your liking. Set aside.
Dill Sauce
- Pop all ingredients into a blender and process until smooth. Adjust seasoning then pop in a bowl and top with the remaining dill
Blanching Vegetables
- To blanch vegetables, simply boil a large pot of water and place your vegetables into the water for a minute or so before removing them with tongs or a slotted spoon into a bath of iced water to stop the cooking process.
- Once completely cooled, remove them to a plate lined with paper towel to dry.
Assembly
- Place your roasted salmon in the middle of your platter and scater a mixture of greens,e ggs, salads and grains around the fish.Serve with dill sauce on the side and bagels or croutons if you wish.
Notes
Dinner Club #LCHF #VHP meal with over 60 grams of protein per serve and less than 600 calories. Loaded with omega fatty acids to help fight inflammation and improve hormone regulation.
The best way to serve a family meal on Good Friday that not only tastes amazing, it presents and is of course healthy!
Recipe created by Jessica Lowe, styled by Kate Flower and image shot by Harriet Harcourt