agave salmon with coconut kale, courgetti and pomegranate

During the week we need our dinner to be quick, easy and healthy – as well as good for our skin. I eat out a lot – I think it’s part of living in the UK’s biggest city – London…  I’m spoilt for choice with places to eat!

For me, eating fish is a great way of gaining protein and Omega 3 – which promotes a healthy brain, joints and also general well-being. Eat good – feel good. Pomegranate promotes healthy blood flow and has been known to lower blood pressure and kale is an excellent source of vitamin C as well as being rich in anti-oxidants and vitamin A, K and manganese (an essential ingredient for our bodies to make collagen). If you eat healthy, your insides are healthy which in turn has a knock on effect to your skin, hair, nails and overall appearance. This recipe is super high in protein so it’s great for those who need a low carb dinner diet too.

This week my lovely friend Ellen came over for dinner, sometimes a night in listening to music with a glass of red is a better way to catch up, rather than going out which can be both expensive and stressful… Don’t get me started on sloppy waitresses!

This easy to make meal is not only healthy and good for your skin, but is so delicious I could barely photograph it as I wanted to eat it STRAIGHT AWAY!

Serves 2

You will need:

  • 2 x salmon fillets (skinless and boneless)
  • 1 x large courgette
  • 4 x generous handfuls kale
  • 1 x lemon
  • 150g natural cottage cheese
  • 120g pomegranate seeds
  • Soy roasted mixed seeds (I buy mine from Marks and Spencer)
  • Agave syrup
  • Coconut Oil
  • Cashew Powder
  • Salt and Pepper if needed

Preheat the your oven to 200°C.

Start by making your courgetti – using a spiraliser, divide the finished courgetti into two and place onto your plates.  I put two desert spoon servings on cottage cheese on each plate (you may want to use more or less) and then sprinkle the pomegranate and soy sauce roasted seeds on top. I love adding cashew powder to my salads, it’s just cashew nuts in the nutribullet blended down, don’t worry if you don’t have any, I just like the added taste and texture!

Place your salmon fillets in a Pyrex dish and lightly drizzle agave syrup over the top. Cover with foil and cook for 12-15minutes.

As the salmon cooks, melt down a small amount of coconut oil in a frying pan and lightly fry your kale until reduced and crispy. Cook on low heat and serve at the same time as salmon.


Jules xx

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