Salmon and Egg Salad Plate

Name: Salmon and Egg Salad Plate
Total time: 50 min
Yield: 4
Ingredients: 4.5 cups white Asparagus (trimmed and chopped); salt; 1.5 cups Snap pea; 0.5 bunch scallions; 11 ounces Salmon fillet; 1 unwaxed lemon; 3 cups mixed Salad Greens (lettuce, lollo rosso, radicchio... ); 2 hard-boiled eggs; freshly ground peppers; 3 tablespoons olive oil

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Health Score:

9,5 / 10

Difficulty:

easy

Difficulty

Preparation:

50 min.

Preparation

Calories:

303

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	303 kcal	(14 %)
Protein	25.23 g	(26 %)
Fat	18.98 g	(16 %)
Carbohydrates	7.36 g	(5 %)
Sugar added	0 g	(0 %)
Roughage	3.03 g	(10 %)

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more nutritional values

Vitamin A	404.19 mg	(50,524 %)
Vitamin D	1 μg	(5 %)
Vitamin E	3.15 mg	(26 %)
Vitamin B₁	0.31 mg	(31 %)
Vitamin B₂	0.58 mg	(53 %)
Niacin	12.42 mg	(104 %)
Vitamin B₆	0.81 mg	(58 %)
Folate	158.82 μg	(53 %)
Pantothenic acid	1.76 mg	(29 %)
Biotin	4.36 μg	(10 %)
Vitamin B₁₂	3 μg	(100 %)
Vitamin C	32.04 mg	(34 %)
Potassium	638.32 mg	(16 %)
Calcium	61.37 mg	(6 %)
Magnesium	61.12 mg	(20 %)
Iron	2.19 mg	(15 %)
Iodine	30.19 μg	(15 %)
Zinc	0.94 mg	(12 %)
Saturated fatty acids	2.9 g
Cholesterol	142.85 mg

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 4 ½ cups
white Asparagus (trimmed and chopped); salt; 1 ½ cups
Snap pea; ½ bunch
scallions; 11 ounces
Salmon fillet; 1
unwaxed lemon; 3 cups
mixed Salad Greens (lettuce, lollo rosso, radicchio... ); 2
hard-boiled eggs; freshly ground peppers; 3 tablespoons
olive oil

How healthy are the main ingredients?

Asparagus salt lemon egg olive oil

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Preparation steps

Simmer the asparagus pieces in boiling, salted water for about 6-8 minutes. Drain, retaining the cooking water.

Wash and trim the mangetout and cook in boiling, salted water for about 4 minutes. Drain, refresh in cold water and drain thoroughly.

Cut the salmon into approximately 2 cm strips. Rinse the lemon in hot water, halve and slice one half. Squeeze the other half. Put the lemon slices into a pan, add asparagus water to a depth of 2 cm and bring to the boil. Add the salmon, turn off the heat, cover and leave to stand for about 8 minutes.

Wash and trim the spring onions and cut into rings at an angle. Shell and slice the eggs.

Wash the salad leaves, shake dry and break into smaller pieces. Make a bed of salad leaves on 4 plates. Mix the lemon juice with salt and pepper and stir in 2 tbsp of asparagus water and oil.

Arrange the other ingredients on top of the salad leaves, drizzling over the dressing.