Arugula Salad with Baked Salmon
Arugula Salad with Baked Salmon - Rich in antioxidants!
Healthy, because
Even smarter
Nutritional values
This salad with baked salmon is not only a great, low-carb meal, but it also has high-quality protein for muscle building and maintenance, with the trace element iodine for good thyroid function and anti-inflammatory omega-3 fatty acids.
If you want a side dish with the salmon salad, you can add potato wedges cooked in the oven.
(Percentage of daily recommendation)
| Calorie | 331 cal. | (16 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 5.1 μg | (26 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 24.6 μg | (41 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.3 mg | (144 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.4 μg | (3 %) | ||
| Vitamin B₁₂ | 5.3 μg | (177 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 699 mg | (17 %) | ||
| Calcium | 30 mg | (3 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 80 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 24 ozs Salmon
- ½ shallot
- 1 garlic clove
- 1 lemon
- ½ handful parsley
- 3 Tbsps olive oil
- ½ tsp salt
- ½ tsp freshly ground peppers
- 2 ozs Arugula
- 1 oz Baby spinach
- ½ Cucumber
- 2 Tbsps Sprout (such as radish sprouts)
- 2 Tbsps Cress
- 4 Tbsps white balsamic vinegar
- 1 Tbsp Sour cream
- 1 Tbsp grainy Mustard
- ½ tsp honey
Preparation steps
Preheat the oven to 400°F and line a baking sheet with parchment paper or foil.
Rinse the salmon, pat dry and place it on the sheet.
Peel the shallot and garlic and chop finely. Rinse the lemon in hot water, wipe dry, grate the peel finely and squeeze the juice. Rinse the parsley, shake dry and finely chop the leaves.
Add 2 tablespoons oil to a small bowl and add shallot, garlic, lemon juice, lemon zest, and parsley. Stir well, season with salt and pepper, and pour over the salmon, coating the fish with the mixture. Place in the oven and bake for about 15 minutes.
Rinse the arugula and spinach and spin dry. Rinse cucumber, halve and cut diagonally into slices. Rinse the sprouts and drain.
Arrange all salad ingredients with the cress on a serving dish. Whisk the vinegar with the sour cream, mustard, honey and the remaining 1 tablespoon oil. Season with salt and drizzle over the salad. Top with the salmon and serve.
