Salmon and Asparagus with Honey-Lemon Sauce
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 28 min.
Ready in
Calories:
379
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 379 cal. | (18 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 4.8 μg | (24 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 78.8 μg | (131 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 18.1 mg | (151 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 272 μg | (91 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 916 mg | (23 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 89 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 750 grams green Asparagus
- salt
- 4 pcs Salmon about 140 grams (approximately 5 ounces) each
- peppers
- 4 Lemon wedge
- 2 Tbsps olive oil
- 1 sprig Lemongrass (white parts only)
- 2 Tbsps lemon juice
- 1 Tbsp honey
- 1 Tbsp soy sauce
- 100 milliliters Vegetable broth
- 2 Tbsps butter
Preparation steps
1.
Cut off the bottom thirds of the asparagus, peel and cut the stalks in half lengthwise. Blanch in boiling salted water for about 6 minutes.
2.
Rinse the salmon, pat dry and season with salt and pepper. Heat the olive oil in a large, non-stick pan and cook the salmon with the lemon wedges for about 6-8 minutes, turning once, until golden brown.
3.
Thinly slice the lemongrass. Combine the lemon juice, honey, soy sauce, vegetable broth and lemongrass in a saucepan and bring to a boil. Remove from heat, stir in the butter and season with salt and pepper.
4.
Plate the salmon fillets with the browned lemon wedges and blanched asparagus. Spoon the honey-lemon sauce over everything and serve.
