Pumpkin with Beetroot and Salmon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 355 cal. | (17 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 32.4 μg | (54 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.3 mg | (78 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 169 μg | (56 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 0.7 μg | (2 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 1,109 mg | (28 %) | ||
| Calcium | 229 mg | (23 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 47 mg | |||
| Complete sugar | 15 g |
Ingredients
Preparation steps
Rinse beetroot and evenly steam for about 45 minutes in a steamer.
Rinse salmon, pat dry and place in a shallow dish. Rinse lime in hot water, pat dry, grate the zest and squeeze out the juice. Combine both zest and juice with 1 tablespoon oil and honey. Rub marinade into salmon, cover in plastic wrap and place in refrigerator for about 30 minutes.
Preheat oven to 200°C (approximately 400°F).
Rinse pumpkin (peel if desired), remove seeds and cut flesh into 1 cm (approximately 3/8 inch) thick columns. Lay on an oiled baking sheet and drizzle with a little oil. Season with salt and pepper and bake in the oven for about 15 minutes.
Drain beetroot briefly, peel and cut into bite-size pieces. Remove pumpkin from oven and place beetroot with it. Drizzle with oil, salt and pepper and sprinkle with cheese and parsley. Bake in the oven until golden brown for a further 10 minutes.
Cut salmon into small cubes and serve with vegetables on warmed plates.
