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Provencal Salmon with Broccoli and Carrot Puree
Provencal Salmon with Broccoli and Carrot Puree

Provencal Salmon with Broccoli and Carrot Puree
A light yet flavorful lunch inspired by the flavors of Provence, featuring salmon and a vegetable puree.
Provencal Salmon with Broccoli and Carrot Puree

To provide a balanced meal with protein, healthy fats, and vegetables to support energy needs for cycle training.

Ingredients:
1
Servings
  • 150
    g
     salmon
  • 100
    g
     broccoli
  • 200
    g
     carrot
  • 1
    tbsp
     olive oil
  • 1
    tbsp
     lemon juice
  • 1
    clove
     garlic
  • 1
    tsp
     thyme
  • 100
    g
     cherry tomatoes
  • 50
    g
     cheese
  • 1
    item
     kiwi
Preparation Time: 30 minutes
Provencal Salmon with Broccoli and Carrot Puree
Instructions:
  1. Preheat oven to 180°C.
  2. Place salmon on a baking sheet, drizzle with olive oil, lemon juice, and sprinkle with thyme.
  3. Bake salmon for 15-20 minutes until cooked through.
  4. Steam broccoli and carrots until tender.
  5. Blend broccoli and carrots with garlic until smooth to make a puree.
  6. Serve salmon on a plate with broccoli and carrot puree on the side.
  7. Garnish with cherry tomatoes and grated cheese.
  8. Peel and slice kiwi for dessert.
Nutrition Per Serving 675 g Per 100g
Energy 714 kcal 106 kcal
Protein 50 g 7.4 g
Fibre 10 g 1.5 g
Salt 2 g 0.3 g
Sugar 20 g 3.0 g
Carbohydrates 40 g 5.9 g
Fat 40 g 5.9 g
  • 150
    g
     salmon
  • 100
    g
     broccoli
  • 200
    g
     carrot
  • 1
    tbsp
     olive oil
  • 1
    tbsp
     lemon juice
  • 1
    clove
     garlic
  • 1
    tsp
     thyme
  • 100
    g
     cherry tomatoes
  • 50
    g
     cheese
  • 1
    item
     kiwi
1
Servings
0

Preheat oven to 180°C.

Place salmon on a baking sheet, drizzle with olive oil, lemon juice, and sprinkle with thyme.

Bake salmon for 15-20 minutes until cooked through.

Steam broccoli and carrots until tender.

Blend broccoli and carrots with garlic until smooth to make a puree.

Serve salmon on a plate with broccoli and carrot puree on the side.

Garnish with cherry tomatoes and grated cheese.

Peel and slice kiwi for dessert.

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