Salmon butter salad is a suitable choice for evenings when you want to eat well but not too heavy. Salmon provides protein and omega-3 fats, while butter supplements unsaturated fats and natural fats to make the salad more attractive.
To make the dish suitable for weight loss goals, it is important to control portion sizes and sauces. Instead of using mayonnaise or sugary sauces, you can mix sauces from olive oil, lemon juice, pepper and a little salt. Green vegetables help increase fiber, creating a feeling of fullness without using too many energy-rich ingredients.
Materials
120-150g salmon fillet
1/2 ripe avocado
1 bowl of lettuce
1/2 cucumber
6-8 cherry tomatoes
1/4 purple onion
1 teaspoon olive oil
1/2 lemon
A little salt and pepper
Boiled eggs or favorite vegetables can be added to increase the variety of meals. However, you should balance the total portion instead of adding too many energy-rich ingredients.
How to do
Wash lettuce, cucumber, cherry tomatoes and onions, then drain. Cut butter into bite-sized pieces. Pat salmon dry, sprinkle with a little pepper and pan-fry on a non-stick pan for about 3-4 minutes on each side, depending on the thickness, until the fish is cooked. Leave olive fish with lemon juice, a little salt and pepper to make sauce. Pour a moderate amount of sauce on the vegetables, stir gently and then cool down and separate into small pieces.
Add green vegetables, cucumbers, tomatoes, onions and butter to the bowl. Mix olive oil with lemon juice, a little salt and pepper to make sauce. Pour a moderate amount of sauce over the vegetables, stir gently, then place salmon on top.
Salads should be eaten immediately after mixing to maintain freshness. A moderate portion can become a simple dinner, rich in protein and fiber, but the effectiveness of weight control still depends on the total amount of energy ingested throughout the day.
