Salmon Fillet with Green Beans and Snow Peas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 650 cal. | (31 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 9.6 μg | (48 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 41.7 μg | (70 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 34.4 mg | (287 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 213 μg | (71 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 9.8 μg | (327 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 1,482 mg | (37 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 118 mg | |||
| Cholesterol | 162 mg | |||
| Complete sugar | 6 g |
Ingredients
Preparation steps
Rinse the salmon fillets and pat dry with kitchen towels. Rinse the zucchini, remove the ends and cut the zucchini crosswise. Then cut lengthwise into thin slices.
Thaw the peas. Rinse the snow peas and trim. Blanch the peas and snow peas together in boiling salted water for about 3 minutes and then immediately rinse in ice water. Rinse the green beans and blanch for about 6 minutes in boiling salted water. Then also run under cold water. Drain the vegetables in a colander.
Rinse the basil, shake dry and cut the leaves into strips. Preheat the oven to 210°C (Approximately 415°F). Place the salmon in a baking dish and season with salt and pepper. Brush with the melted butter and cook for 8-10 minutes in the preheated oven.
In the meantime, heat the olive oil in a large pan and saute the vegetables, turning occasionally, for 6-8 minutes. Season with salt and pepper. Serve the vegetables and salmon on plates and sprinkle with basil.
