Grilled Salmon with Vegetables
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
458
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 458 cal. | (22 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 4.9 μg | (25 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 60.1 μg | (100 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18 mg | (150 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 178 μg | (59 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 1,250 mg | (31 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 99 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 Salmon (each 200 grams)
- 2 small Zucchini
- 2 carrots
- 1 small Leek
- 1 tsp Mustard seed
- 3 Tbsps balsamic vinegar
- 3 Tbsps olive oil
- salt
- freshly ground peppers
- clarified butter
- 300 grams small Vine tomato
Preparation steps
1.
Preheat oven to 180°C (approximately 350°F).
2.
Rinse and peel vegetables. Then cut lengthwise into thin strips (julienne). Blanch in boiling salted water, rinse with ice cold water and drain well.
3.
Wrap tomatoes in greased aluminum foil pieces and cook for 20 minutes in the oven.
4.
Lightly salt salmon fillets then fry in a grill pan in butter on each side for 3-4 minutes. Season with mustard seeds, salt and pepper to taste. Toss sliced vegetables with olive oil and balsamic vinegar.
5.
Arrange salmon, tomatoes and sliced vegetables on plates. Serve with mashed potatoes, as desired.
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