Low in calories at only 395 kcals per serving and packed full off healthy omega 3 fats this wild salmon and veg bowl is perfect for lunch time.
PREP TIME: 10 MINS
COOK TIME: 0 MINS
- 2 Carrots
- 1 large courgette
- 2 cooked beetroot diced
- 2 tbsp balsamic vingear
- ⅓ small pack dill, chopped, plus some extra fronts (optional)
- 1 small red onion, finely chopped
- 280g poached or canned wild salmon
- 2 tbsp capers in vinegar, rinsed
Shred the carrots and courgette into long spaghetti strips with a julienne peeler or spiralizer, and pile onto two plates.
Stir the beetroot, balsamic vinegar, chopped dill and red onion together in a small bowl, then spoon on top of the veg. Flake over chunks of the salmon and scatter with the capers and extra dill, if you like!
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