Poached Salmon with Bacon

Ingredients

• Atlantic salmon

  Fish, farmed, raw

  8 oz or 227g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Bacon

  Raw, cured pork

  2 strip or 24g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Broccoli

  Raw

  2 cup chopped or 182g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Spinach

  Raw

  2 cup or 60g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Pine nuts

  Nuts, dried

  2 tbsp or 17g

• Parmesan cheese

  Shredded

  2 tbsp or 10g

Directions

1. Bring a large saucepan of water to a boil. Carefully slide the salmon fillets into the water and reduce the heat to a simmer. Poach the fish for 10 minutes or until just cooked through. Using a slotted spoon, carefully lift the fish out of the water and drain well.
2. While the fish is cooking, heat the olive oil in a large frying pan over medium-high heat. Fry the sliced bacon for 1 minute, then add the zucchini and broccoli and fry for another minute.
3. Add the cherry tomatoes and cook until they start to burst open. Add the spinach and let it wilt for a few minutes, then season with salt and pepper.
4. Divide the bacon and vegetable mixture between plates, top with the poached salmon, and finish with a scattering of pine nuts. Serve with finely grated Parmesan cheese. Enjoy!

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