Day 1

Lunch: Coconut Tahini Salmon with Asparagus

Cooking time: 30 minutes

Calories: 501

Ingredients:
  •       4oz (113g) wild salmon, fillet, skinless
  •       1 cup (134g) asparagus, fibrous ends trimmed
  •       1 tablespoon olive oil
  •       Dash of salt and pepper to taste
  •       2 tablespoons tahini
  •       2 tablespoons unsweetened full-fat coconut cream
  •       1 tablespoon lemon juice
How to make:
  1. Preheat the oven to 400°F(200°C). Line a baking sheet with parchment paper.
  2. Pat wild salmon fillet dry with a paper towel.
  3. Place wild salmon fillet and asparagus on the rimmed baking sheet. Drizzle the salmon and asparagus with olive oil, salt, and pepper. Cook for 25 minutes.
  4. In a small bowl, combine the tahini, coconut cream, and lemon juice. Stir to combine.
  5.  To serve, top salmon with coconut tahini sauce.
Nutrients

Water: 212.74 g

 

Energy: 501 kcal

 

Protein: 30 g

 

Total lipid (fat): 38 g

 

Saturated fat: 8.8 g

 

Carbohydrate: 12 g

 

Fiber, total dietary: 5.6 g

 

Sugars, including NLEA: 2.3 g

 

Added sugars: 0 g

 

Calcium (Ca): 174.67 mg

 

Iron (Fe): 6.68 mg

 

Magnesium (Mg): 80.75 mg

 

Phosphorus (P): 516.88 mg

 

Potassium (K): 991.14 mg

 

Sodium (Na): 244.81 mg