Arugula Salmon Bowl
Arugula Salmon Bowl - Light protein lunch to satisfy any appetite
Healthy, because
Even smarter
Nutritional values
Eggs are rich in biotin, which is responsible for strong nails and hair. In addition, their high-quality protein drives away hunger, provides slim contours and is useful in a targeted weight loss. If you have intestinal problems, you should eat them more often. Radish more often. Allyl mustard oil from the spicy tubers stimulates the formation of digestive juices and promotes a balanced intestinal flora.
The colorful bowl with salmon and eggs is perfect for the lunch break, because it can be super prepared and transported and provides plenty of vital substances - so the afternoon slump is guaranteed to stay away!
(Percentage of daily recommendation)
| Calorie | 297 cal. | (14 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 5.3 μg | (27 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 69.5 μg | (116 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 15 mg | (125 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 125 μg | (42 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 18 μg | (40 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 1,003 mg | (25 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 256 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 4 eggs
- 14 ozs salmon fillets
- 5 Tbsps lemon juice
- 3 Tbsps Canola oil
- 1 ¾ ozs Vegetable broth
- 1 bunch Radish
- 4 carrots
- 1 bunch Arugula
- salt
- peppers
Preparation steps
Hard boil eggs in boiling water for 8-10 minutes. Meanwhile, rinse salmon fillet, pat dry and sprinkle with 2 tbsp. lemon juice. Heat 1 tablespoon oil in a frying pan. Sauté salmon fillet for 1 minute on each side over medium heat. Then add broth and cook salmon fillet covered for 10 minutes over low heat.
Meanwhile, clean, wash and slice radishes. Clean, peel and coarsely grate carrots. Wash arugula and spin dry.
Place radishes, carrots and arugula in bowls. Peel eggs and cut into wedges; salt salmon and pluck into pieces. Divide both among the bowls. Sprinkle with pepper and drizzle with remaining oil and lemon juice.
