Nutritional facts / serving
- Kcal 722
- Pro 36.5g
- Carbs 72.5g
- Fat 34g
How to make this recipe
2 fillets of salmon
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
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
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.
Athlete profile Lynsey Sharp
Lynsey Sharp, from Dumfries, is a Commonwealth Games silver medallist in the 800m.The 25-year-old Scot also represented Team GB at the London 2012 Olympics and is the 2012 European C...
Find out more about Lynsey Sharp