Guilt-Free Delicacy

Bok Choy Salad with Salmon

5
Average: 5 (4 votes)
(4 votes)
Bok Choy Salad with Salmon

Bok Choy Salad with Salmon - Healthy filling salad with tender salmon

share Share
print
bookmark_border Copy URL
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
405
calories
Calories

Healthy, because

Even smarter

Nutritional values

Pure relaxation: The amino acid tryptophan is found in quinoa is abundant. It is needed by the brain to produce the happiness hormone serotonin. Pomegranates are particularly rich in flavonoids and polyphenols. They have antioxidant, anti-inflammatory, and positive effects on the cardiovascular system.

To enjoy this bok choy salad in a vegetarian or vegan version simply replace the salmon with halloumi or tofu (e.g. smoked tofu).

1 serving contains
(Percentage of daily recommendation)
Calorie405 cal.(19 %)
Protein22 g(22 %)
Fat24 g(21 %)
Carbohydrates25 g(17 %)
Sugar added0 g(0 %)
Roughage3.1 g(10 %)
Vitamin A0 mg(0 %)
Vitamin D3.3 μg(17 %)
Vitamin E3.7 mg(31 %)
Vitamin K7.5 μg(13 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin12 mg(100 %)
Vitamin B₆0.6 mg(43 %)
Folate67 μg(22 %)
Pantothenic acid0.6 mg(10 %)
Biotin2.5 μg(6 %)
Vitamin B₁₂3.4 μg(113 %)
Vitamin C9 mg(9 %)
Potassium642 mg(16 %)
Calcium20 mg(2 %)
Magnesium76 mg(25 %)
Iron1.3 mg(9 %)
Iodine6 μg(3 %)
Zinc0.9 mg(11 %)
Saturated fatty acids4.1 g
Uric acid28 mg
Cholesterol51 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
12 ozs salmon fillets
5 Tbsps olive oil
salt
peppers
2 ¾ ozs Quinoa
12 ozs Bok Choy
2 red onions
½ pomegranate
1 handful fresh Dill
2 Tbsps lemon juice
How healthy are the main ingredients?
Bok ChoyQuinoaolive oilDillsaltonion

Preparation steps

1.

Rinse salmon fillet, dab dry, place in a baking dish, and brush with 1 tbsp. oil and season with salt and pepper. Cook salmon in preheated oven at 180 °C / 350 °F for approx. 15 minutes.

2.

Meanwhile, rinse quinoa with water, cook with 2.5 times the amount of salted water until al dente, about 15 minutes; then let cool for 5 minutes.

3.

Along the way, clean bok choy, wash and cut crosswise into strips. Peel onions, halve, and cut into strips. Remove the seeds from the pomegranate. Wash dill, shake dry, and pluck into small pieces. Also, break the salmon fillet into smaller pieces.

4.

Carefully mix all prepared ingredients with lemon juice and remaining oil and season the salad with salt and pepper.