Salmon and Cherry Tomatoes
Salmon and Cherry Tomatoes - An aromatic, Mediterranean-style salmon dish
Healthy, because
Even smarter
Nutritional values
Salmon and olives contain unsaturated fatty acids that help regulate blood fat and lower blood pressure. Iodine from the fish supports the thyroid gland, while the fat-soluble vitamins A, D and E contained in this healthful dish are good for the eyes and bones.
If you want more fiber in this dish, just add brown rice, a whole wheat baguette, or a green salad.
(Percentage of daily recommendation)
| Calorie | 407 cal. | (19 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 26.7 μg | (134 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 13.1 μg | (22 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 18.6 mg | (155 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 16.7 μg | (37 %) | ||
| Vitamin B₁₂ | 4.7 μg | (157 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 963 mg | (24 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 61 μg | (31 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 308 mg | |||
| Cholesterol | 57 mg | |||
| Complete sugar | 2 g |
Kitchen utensils
Preparation steps
Rinse tomatoes, drain, cut into quarters and remove seeds. Slice thinly and transfer to a bowl.
Coarsely chop capers, olives and anchovy and add to the tomatoes. Squeeze juice from lemon into the bowl.
Rinse basil, shake dry, pluck leaves and coarsely chop. Add to the bowl along with half of the olive oil. Season with salt and pepper and mix well.
Rinse salmon, pat dry and cut diagonally into thin slices. Lightly season with salt and pepper.
Heat the remaining oil in a non-stick pan over high heat. Cook salmon until just seared, about 30 seconds on each side.
Add tomatoes to pan and cook, stirring, until softened, about 1 minute. Divide tomatoes among warm plates, top with salmon and serve immediately.
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