*Ratio’s may vary slightly depending on ingredients used
Per serve
Protein: 24.5g Total Fat: 16.9g Sat.Fat: 8.2g Carbs: 13.5g Sugars: 4g Fibre: 2g
Sodium: 341mg Calcium: 334g
This is a family favourite at our house. Not only is it delicious, it is packed with protein and anti-inflammatory omega 3’s! This is a super easy recipe that can be enjoyed all year round!
Serves: 8
Ingredients:
1 kg ricotta
2 Salmon steaks (without skin) cut into cubes
1 handful of dill (this can be replaced with parsley if you don’t like dill)
1 egg
Zest of 1/2 lemon
Juice of half a lemon
1/2 onion finely diced
2 cloves garlic finely diced
2 handfuls of fresh baby spinach
Salt and pepper to taste
1 packet of mountain bread or thin gluten free (GF) wraps
Method:
Pre-heat oven to 180 degrees Celsius. Lightly spray a large baking dish and line with mountain bread or GF wrap
In a large bowl, combine ricotta, egg, onion, garlic, lemon, lemon zest, herbs, spinach, salmon, salt and pepper. Mix thoroughly.
Spoon mixture into on top of mountain bread or GF base. Place another layer of mountain bread or GF wrap on top to cover mixture.
Place in oven for 45mins or until firm to touch
Cut into portions and serve with a leafy green salad
Enjoy!
*For a vegetarian option swap the salmon for mixed veg!
