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Healthy Product Line Salmon Harvest Bowl

Healthy Product Line Salmon Harvest Bowl

with kale, gala apple and toasted almonds

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Tags:

Healthy

Allergens:

Salmon

•Almonds

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

(Contains: Salmon)

1 unit(s)

Gala Apple

56 g

Kale, chopped

1 unit(s)

Carrot

28 g

Almonds, sliced

(Contains: Almonds May contain traces of: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)

½ cup

Farro

(Contains: Wheat May contain traces of: Tree nuts, Soy, Milk, Sulphites, Crustaceans, Egg, Sesame, Mustard, Peanuts, Wheat, Fish)

1 unit(s)

Lemon

7 g

Mint

Not included in your delivery

1 tbsp

Oil*

Nutrition Values

Calories660 kcal

Fat32 g

Saturated Fat5 g

Carbohydrate27 g

Sugar16 g

Dietary Fiber11 g

Protein37 g

Cholesterol80 mg

Sodium135 mg

Trans Fat0 g

Potassium1150 mg

Calcium175 mg

Iron2.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Baking Paper

•Large Non-Stick Pan

•Medium Bowl

Cooking Steps

1

Wash and dry all produce
To a medium pot, add farro and 3 cups (6 cups) water. Bring to a boil over high. Once boiling, reduce heat to medium-low.
Cook uncovered for 16-20 min, until farro is tender but still firm to the bite. Strain farro, then return to the pot, off heat.

2

Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
Core, then cut apple into 1/4-inch pieces.
Zest, then juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.

3

Pat salmon dry with paper towels. Season with salt, pepper, if desired.
To a parchment-lined baking sheet, add salmon. Roast in the middle of the oven for 10-12 min, until cooked through.**

4

Meanwhile, heat a large non-stick pan over medium.
When hot, add almonds to the dry pan. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
Transfer to a plate.
Return pan over medium-high heat, add 1/2 tbsp (1 tbsp) oil, carrots and 1 tbsp (2 tbsp) water. Cook for 3-4 mins, until soft. Season with salt and pepper, if desired.

5

To a medium bowl, add kale, lemon zest, lemon juice and 1/2 tbsp (1 tbsp) oil, then massage dressing into the kale.
Add apples and roasted carrots. Stir to Combine. Season with salt and pepper, if desired.

6

Divide farro between bowls.
Divide salad betwen bowls on top of farro.
Divide salmon between bowls.
Sprinkle almonds and mint over top.
Squeeze lemon juice over top, if desired.

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