Salmon Fillet with Goat Cheese and Herbs
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
613
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 613 cal. | (29 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 7 μg | (35 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 46.9 μg | (78 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 24.5 mg | (204 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 7.6 μg | (253 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 863 mg | (22 %) | ||
| Calcium | 316 mg | (32 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 17.7 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 129 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 700 grams Salmon
- Fat (for the dish)
- 150 grams Goat cheese
- 3 Tbsps breadcrumbs
- salt
- freshly ground peppers
- 1 bunch Watercress
- 1 bunch parsley
- 1 bunch Dill
- 1 bunch Chervil
- 2 Tbsps Lovage (coarsely chopped)
- 1 Tbsp lingonberry jam
- 2 Tbsps apple cider vinegar
- 2 Tbsps Canola oil
- honey
Preparation steps
1.
Rinse the salmon in cold water, pat dry and cut into 8 approximately-equal pieces. Preheat the oven to 240°C (approximately 475°F). Grease an oven-proof dish.
2.
Mix goat cheese with breadcrumbs and season with salt and pepper. Place the fish in the baking dish, season with salt and pepper and spread the goat cheese mixture on the fish. Bake for about 10 minutes.
3.
Pluck herbs from the stems and arrange on plates. Stir together the cranberries with canola oil and vinegar and season with honey, salt and pepper. Drizzle over the herbs and arrange the fish on top.
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