Salmon And Bok Choy Dinner Salad Recipe

About this recipe

This light and refreshing dinner salad combines tender salmon, crunchy almonds, and crisp bok choy, all tied together with a creamy yogurt dressing. Perfect for pescatarians seeking a quick and nutritious meal.

Ingredients

• 180G Eatlean Protein Cheese Grated
• 2 X 110G Chalk Stream Trout 2 Portions
• 1 Kg Pariani Italian Lara Walnuts, 1Kg
• 200 G Authentic Greek Yogurt
• 1 Bunch Spring Onions 1 Bunch
• 395G D'Aucy Chopped Spinach

Instructions

1. 1. Preheat the oven to 375°F (190°C). Place the trout on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until fully cooked and flaky. Let it cool slightly, then break into bite-sized chunks.
2. 2. While the trout is cooking, wash and chop the spinach into bite-sized pieces. Thinly slice the scallions.
3. 3. In a small bowl, mix the greek yogurt and cheese until smooth to create the dressing.
4. 4. In a large bowl, combine the cooked trout, chopped spinach, sliced scallions, and walnuts.
5. 5. Pour the yogurt dressing over the trout mixture and gently toss until everything is evenly coated. Serve immediately.