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SERVING 🍴 : 4
Prep Time 🕒 : 5 minutes
Cook Time 🕒 : 10 minutes
INGREDIENTS :
• 4 (6-ounce) boneless salmon fillets
• 1 tablespoon olive oil
• Salt and pepper
• 1 large zucchini, sliced in coins
• 2 tablespoons fresh lemon juice
• ½ cup chopped mango
• ¼ cup fresh chopped cilantro
• 1 teaspoon lemon zest
• ½ cup canned coconut milk
NUTRITION PER SERVING :
| CALORIES : | 350 |
| FAT : | 21.5 g |
| PROTEIN : | 35 g |
| CARBS : | 8 g |
| NET CARBS : | 6 g |
| FIBER : | 2 g |
INSTRUCTIONS :
- Preheat a grill pan to high temperature & spray the pan with cooking spray.
- Apply olive oil on salmon and season with salt & pepper.
- Add lemon juice to zucchini and season with salt and pepper.
- Place the salmon fillets & zucchini on the grill pan.
- Cook for 5 min then flip everything and cook 5 min more.
- Mix the other remaining ingredients in a blender & blend into a sauce.
- Serve the salmon fillets with the mango sauce and zucchini on the side.
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