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Nutrition during fight

SALMON SUPERFOOD SALAD

This is a true superfood dish with a great combination of greens – rocket, spinach, peas and broccoli. They provide plenty of iron and fibre to help keep your whole system in balance.

Orecchiette with peas and spinach
30 min
327 KCAL
MED DIFFICULTY

INGREDIENTS

Ingredients
  • 2 tablespoons quinoa
  • ½ a head of broccoli
  • 4 x 70g slices of salmon fillet
  • 2 handfuls of rocket
  • 2 handfuls of baby spinach
  • 2 vine-ripened tomatoes, roughly chopped.
  • 120g frozen peas
  • 1 lemon
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons of aioli
  • 2 tablespoons of toasted seeds
  • A hefty sprinkling of chopped mint and parsley
  • Salt and pepper

METHOD

  1. Put 80ml of water into a small pan and bring to the boil. Stir in the quinoa and boil for 5 minutes, then turn the heat down and simmer for 5 minutes more. Turn the heat off, fluff with a fork, and leave until cooled.
  2. Cut the broccoli into small florets and slice the stalks in 1cm thick circles. Drop the broccoli into a pan of boiling salted water for 3 minutes, then drain and run under the tap until cold.
  3. Season your salmon put under a hot grill or on a hot griddle pan for 3 minutes on each side.
  4. Build your salad: toss the leaves, tomatoes, broccoli and peas in the juice of half a lemon and the olive oil. Lift onto a serving dish and scatter on the cooled quinoa. Put the salmon on top and drizzle with the aioli, seeds and herbs, with the other half lemon on the side.

EXPERT TIP

Gede, Frame Master Trainer

THE OMEGA-3 FATTY ACIDS FOUND IN SALMON CAN IMPROVE MEMORY AND BRAIN FUNCTION, LOWER CHOLESTEROL, REPAIR TISSUE, KEEP YOUR VEINS AND ARTERIES FLEXIBLE AND PROTECT THE NERVOUS SYSTEM FROM DAMAGE RELATED TO AGING… WOW.

Rachel, Leon Nutrition expert
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