Salmon with Preserved Lemon and Green Olives
Olives and preserved lemon are both high-salt foods, so the amounts used in this recipe are limited. Feel free to increase the amounts of the herbs and spices to taste, however, as all of these are high in brain-booting anti-oxidants.
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Discard the flesh of the preserved lemon and use only the rind. Remove as much of the white pith from the rind as possible before chopping.
Each serving provides 1161 kJ, 277 kcal, 26g protein, 19g fat (3g saturated fat), 2g carbohydrate (1g sugar), 1g fibre and 277mg sodium.