Baked Salmon and Mixed Potato Salad

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Hello to my fellow carers! To help you celebrate the inspiring season of Spring, we are featuring some delicious and colourful culinary delights, guaranteed to fertilise the soul and bring a little healing to the body.

Enjoy!


Enjoyed as a side dish or the main event. Salmon is full of omega 3 essential fatty acids, that reduce inflammation and protect cardiovascular health. Joined by antioxidant rich greens, fibre and carbohydrates, this dish truly is a nutritional all-rounder.

INGREDIENTS

  • 2 fillets salmon
  • 1 tablespoon oil for cooking
  • 3 sweet potatoes chopped into cubes
  • 3 potatoes chopped into cubes
  • 125g whole egg mayonnaise (preferably organic)
  • 1⁄4 cup cucumber finely chopped
  • 1⁄2 cup celery finely chopped
  • 1 cup green beans chopped
  • 2 tablespoons full fat sour cream
  • 2 tablespoons chives finely chopped
  • 2 tablespoons parsley finely chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 3 hard boiled eggs cut into quarters
  • Salt and pepper to taste

METHOD

Preheat oven to 180°C. Place salmon fillets on a tray lined with baking paper and rub with oil. Bake for 20 minutes. Boil potatoes until just cooked, approx. 20 minutes. Drain and cool. Boil green beans for 3 minutes. Drain and set aside. In a large bowl place mayonnaise, cucumber, celery, sour cream, chives, parsley, lemon juice, olive oil, egg, salt and pepper. Mix until combined. Add potatoes and salmon (flake salmon with a fork into the salad) and give a gentle mix. Season with salt and pepper.


Related Post: 10 Ways To Provide Better Care

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