Crispy Fish and Vegetable Salad

Crispy Fish and Vegetable Salad is a delightful combination of perfectly pan-fried fish and fresh, crunchy vegetables, all tossed together for a refreshing meal. This low-carb dish is not only satisfying but also packed with nutrients, making it a perfect choice for a light supper.

Ingredients

• White fish fillets (e.g., cod or tilapia) - 300 grams
• Olive oil - 2 tablespoons
• Almond flour - 1/2 cup
• Paprika - 1 teaspoon
• Garlic powder - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Mixed salad greens (e.g., arugula, spinach, romaine) - 150 grams
• Cherry tomatoes - 100 grams, halved
• Cucumber - 1/2, sliced
• Red onion - 1/4, thinly sliced
• Lemon juice - 1 tablespoon
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Preheat a skillet over medium heat and add 1 tablespoon of olive oil.
2. In a shallow dish, combine almond flour, paprika, garlic powder, salt, and black pepper.
3. Dredge the fish fillets in the almond flour mixture, ensuring they are well-coated.
4. Once the skillet is hot, add the coated fish fillets and cook for 3-4 minutes on each side until golden brown and cooked through. Remove and set aside.
5. In a large bowl, combine mixed salad greens, cherry tomatoes, cucumber, and red onion.
6. Drizzle the remaining tablespoon of olive oil and the lemon juice over the salad, then toss gently to combine.
7. Plate the salad and top each serving with crispy fish fillets and a sprinkle of chopped parsley.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 15 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 500 mg
• Cholesterol: 70 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle health and repair.
• Rich in healthy fats from olive oil, promoting heart health.

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