Making your own salad dressing is super simple, and cuts out a lot of the added sugar that shop-bought dressing include. I made mine with 4 simple ingredients: garlic, lemon, parsley and oil- plus a little salt and pepper to taste. I minced the garlic and added this to the oil, to which I then squeezed 1/4 of a lemon, added a teaspoon of parley and a small sprinkle of salt and pepper. Give it a quick mix and thats it! For a deeper flavour, you can also add a teaspoon of mustard.
The salmon was baked the same as Monday’s, which you can read here if you missed it! Simply, cooked in a foil parcel, with oil, salt and pepper. Although fish skin is really good for you, I recommend removing the skin unless you are eating it straight away, as when it is cold it looses its crispiness and becomes a bit gooey.
The potatoes were very simple. I roughly chopped 2 new potatoes into quarters and set to boil for around 10 minutes with a little salt. When cooked, I drained the water and left them under a cold tap to stop them from cooking further. This helps to prevent them going mushy and allows them to cool down quicker, ready for boxing up!
For the salad I kept it pretty simple, with mixed leaves, cucumber and spring onions. The dressing is flavoursome, so I didn’t want to over complicate with any added cheese or other components. However, I believe beetroot would work well as it adds a little liquid to the meal, which would help balance out the starchy potatoes. If you like tomatoes, the acidity would also work well with the oiliness of the fish.
To serve, I added a big helping of mayo, however sour cream or salad cream would also work too! The salmon flavour is quite subtle, so any bolder sauces or flavours may become over powering.
This lunch was very filling, and was perfect after the gym as it had the carbs and protein I needed. The potatoes and fish give slow release energy too, meaning I was fuller for longer.