Nutritional facts / serving

  • Kcal 722
  • Pro 36.5g
  • Carbs 72.5g
  • Fat 34g

How to make this recipe

Ingredients

Serves 2

2 fillets of salmon
Salsa
¼ pineapple core removed finely diced
½ mango skin removed finely diced
1 tbsp. coriander finely chopped
½ Red onion finely diced
1 tbsp. pumpkin Seeds
1 tbsp. olive oil

Rice
100g basmati rice cooked
1tbsp. pistachio nuts roughly chopped
1 tbsp. sultanas
1 tsp. desiccated coconut

Not only is salmon a great source of protein, it is also rich in omega 3 fats which, along with the vitamin C from pineapple and mango, support the immune system during periods of heavy training.

Balancing this meal with basmati rice adds carbohydrate which provides give energy for muscles.

Benefits: Improve high-speed running capacity

Directions

Start by seasoning the salmon with a pinch of Salt and Pepper. Place the salmon onto a small baking tray lined with parchment paper and place into a pre-heated oven at 180 degrees for 8-9 minutes.

Meanwhile, combine the salsa ingredients into a bowl.

Now toast the coconut until golden brown and mix with the remaining rice ingredients and set aside.

Once the salmon is cooked place onto a serving dish and spoon the salsa over and serve with the basmati rice.

Directions