I have been checking around and the salmon fish fillet is a great option to combine with a walnut and goat cheese salad. The recipe is actually easy to make. Delicious and healthy.
LOW CARB FISH WITH GOAT CHEESE
Preheat oven to 220C. Heat 2 tablespoons oil in an ovenproof frying pan over high heat. Add garlic, thyme, lemon zest and beetroots, and cook, tossing, for 1 minute. Add honey vinegar, and cook, tossing, for a further 3 minutes or until beetroots are glazed. Transfer pan to the oven and roast beetroots, turning occasionally, for 25 minutes or until tender.
5 minutes before beetroots are ready, cook fish. Heat remaining 2 tablespoons oil in a large, heavy-based frying pan over high heat. Add fish, skin-side down, and cook for 3 minutes or until skin is golden and crisp. Turn fish over, turn off heat, then leave fish in pan for 2 minutes; the residual heat will finish cooking fish.
Spoon beetroot mixture into a large bowl. Add walnuts and half the cheese, and toss gently to combine.
Enjoy the recipe!