Salad with Salmon
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
412
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 412 cal. | (20 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 5.7 μg | (29 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 103.4 μg | (172 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 21.1 mg | (176 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 170 μg | (57 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 977 mg | (24 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 91 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams mixed green Lettuce (such as young Romana, corn salad, lettuce)
- ½ handful parsley
- 600 grams Salmon (ready to cook, skinless)
- 1 Tbsp lemon juice
- salt
- peppers
- 2 Tbsps Canola oil
- 200 grams Peas
- 100 milliliters dry white wine
- 150 grams Yogurt (0.1% fat)
- 1 pinch sugar
Preparation steps
1.
Rinse the lettuce, trim, tear into bite-size pieces and place on plates. Chop the parsley finely. Rinse the salmon fillet, pat dry and sprinkle with lemon juice. Season with salt and pepper.
2.
Heat the oil in a pan and put the salmon. Add the peas, pour in the white wine and cook everything at low temperature for about 8 minutes. Flip the salmon. Remove the pan from the heat and remove the salmon. Stir in the yogurt with the white wine and season the sauce with salt, pepper and lemon juice. Cut the salmon into pieces and spread over the salad. Pour the sauce on top and serve the salad.
