Roasted Salmon with Lemon and Basil Sauce
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(0 votes)
Health Score:
74 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
449
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 449 cal. | (21 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 5.6 μg | (28 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 1.4 μg | (2 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16.2 mg | (135 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 5.1 μg | (170 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 565 mg | (14 %) | ||
| Calcium | 45 mg | (5 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 13.7 g | |||
| Uric acid | 4 mg | |||
| Cholesterol | 268 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 portions Salmon with skin (each 200 grams)
- salt
- freshly ground pepper
- 2 Tbsps vegetable oil
- 2 egg yolks
- Juice of 1 lemons
- 1 tsp grated Lemon peel (organic)
- 50 grams cold butter
- 50 grams Crème fraiche
- 1 pinch sugar
- 1 bunch Basil
- lemon and Basil (for garnish)
Preparation steps
1.
Rinse fish fillet, pat dry and season with salt and pepper. Heat oil in a nonstick skillet. Add fish fillet skin-side down to the pan and cook for 6-8 minutes, reduce heat, then turn over fish and cook for another 3-4 minutes.
2.
Mix egg yolks in a bowl with lemon juice and lemon zest in a metal bowl. Beat egg yolk mixture with a whisk over a hot water bath. While stirring continuously, add butter and creme fraiche and season with salt, pepper and sugar.
3.
Rinse basil, finely cut, shake dry and chop leaves. Add basil to egg yolk mixture and stir. Arrange fish fillet on plates and serve garnished with lemon and basil sauce.
