Asparagus Salmon Skewers with Peppers
(1 vote)
(1 vote)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 38 min.
Ready in
Calories:
404
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 404 cal. | (19 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 5.7 μg | (29 %) | ||
| Vitamin E | 10 mg | (83 %) | ||
| Vitamin K | 110.2 μg | (184 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 21 mg | (175 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 287 μg | (96 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 5.9 μg | (197 %) | ||
| Vitamin C | 149 mg | (157 %) | ||
| Potassium | 1,094 mg | (27 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 87 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams green Asparagus
- salt
- 2 Bell pepper (yellow and red)
- 600 grams Salmon (ready to cook, skinless)
- 1 garlic clove
- 4 Tbsps olive oil
- 1 Tbsp finely chopped cilantro
- freshly ground peppers
- 1 handful baby Spinach (as desired)
Preparation steps
1.
Peel the bottom third of the asparagus and cut the spears into 3-4 cm (approximately 1-1 1/2 inch) long pieces. Blanch in salt water for 5 minutes, strain and drain well.
2.
Rinse the peppers, cut in half, remove seeds and ribs and cut into bite-size pieces. Rinse the salmon, pat dry and cut into 2 cm (approximately 1 inch) cubes. Alternately thread on wooden skewers with the asparagus and bell pepper.
3.
Peel garlic and chop finely. Mix with the oil and the cilantro leaves. Brush the skewers, season with salt and pepper and cook on the grill about 8 minutes, turning occasionally. Serve on a bed of spinach as desired.
