Zesty Fish Fillet Salad with Poached Eggs

This recipe features a delicious and nutritious fish salad with salmon or cod fillets, tossed with mixed greens, cherry tomatoes, and avocado. The dish is dressed with olive oil and lemon juice, giving it a fresh flavor. Enhanced with dill, this healthy meal is packed with protein and healthy fats, perfect for a light lunch or dinner.

Ingredients:

• 2 fish fillets (about 200g each, preferably salmon or cod)
• 2 large eggs
• 2 cups mixed greens (spinach, arugula, and lettuce)
• 1 avocado, sliced
• 1 small red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1 tablespoon fresh dill, chopped (optional)

Instructions:

1. Start by poaching the eggs: Fill a saucepan with water, bring it to a gentle simmer, and add a splash of vinegar. Crack each egg into a small bowl, then gently slide them into the water. Poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove them with a slotted spoon and set aside.
2. While the eggs are poaching, heat a non-stick skillet over medium heat. Add 1 tablespoon of olive oil and season the fish fillets with salt and pepper. Cook for about 4-5 minutes on each side, or until the fish is cooked through and flakes easily with a fork.
3. In a salad bowl, combine the mixed greens, cherry tomatoes, sliced red onion, and avocado. Toss gently.
4. In a small bowl, whisk together the remaining tablespoon of olive oil, lemon juice, salt, and pepper, then drizzle over the salad and toss to combine.
5. Once the fish is cooked, flake it into large pieces and place it on top of the salad.
6. Top the salad with the poached eggs, and sprinkle with fresh dill if desired.
7. Serve immediately and enjoy your Zesty Fish Fillet Salad!

Summary:

• Calories: 1100kcal
• Fat: 70g
• Protein: 90g
• Carbs: 50g
• Potassium: 2800mg
• Magnesium: 200mg