Grilled Salmon with Vegetables and Almonds
Nutritional values
(Percentage of daily recommendation)
| Calorie | 737 cal. | (35 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 10.3 g | (34 %) |
| Vitamin A | 3.9 mg | (488 %) | ||
| Vitamin D | 4.8 μg | (24 %) | ||
| Vitamin E | 13.5 mg | (113 %) | ||
| Vitamin K | 30.2 μg | (50 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20.3 mg | (169 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 132 μg | (44 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,672 mg | (42 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 106 mg | |||
| Complete sugar | 17 g |
Ingredients
- For the salad
- 400 grams Sweet potato (Patate)
- 150 grams Fennel
- 100 grams Feta
- 50 grams blanched slivered almonds
- 20 grams Pumpkin seed
- 2 Tbsps lemon juice
- 4 Tbsps olive oil
- salt
- peppers
Preparation steps
For the salad, rinse and peel the sweet potatoes and cut into small cubes. Rinse the fennel and cut into cubes. Cook both in a little salted water for about 8 minutes until al dente.
Crumble the feta cheese into small pieces. Drain the vegetables after cooking and mix with the flaked almonds, pumpkin seeds and feta cheese. Drizzle with the lemon juice and olive oil and season with salt and pepper.
For the vegetables, rinse and peel the carrots and cut into large strips. Cook in salted water for about 7 minutes until al dente. After cooking, drain the carrots and heat the butter in a pan. Add the carrots and cook for 3 minutes with the honey until translucent.
Preheat the broiler to 200°C.
For the fish, rinse briefly and blot with paper towels. Brush on all sides with olive oil and season with salt and pepper. Cook under the broiler for about 2 minutes on each side.
Transfer to plates and serve with the salad and carrots.
