A healthy but delicious and tasty meal! Perfect for sunny summer lunches!
Preheat oven to 180°C (350°F/gas mark 4).
Place salmon fillet, skin side down, onto a lined baking sheet. Brush with a little olive oil and season with salt and pepper. Bake for 7 minutes.
Meanwhile, whisk mustard, vinegar and oil together with egg white. Season and adjust consistency with water.
Place potatoes, green beans, tomatoes, olives and boiled eggs in a bowl with the basil leaves. Season and mix together.
To serve, spoon the salad onto the salmon fillet and drizzle with the dressing.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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