Salmon Fillet with Paprika
Salmon fillet with paprika - This delicious source of omega-3 tastes good for young and old. Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
Salmon is rich in omega-3 fatty acids, which have an anti-inflammatory effect and also help support overall cardiovascular health.
Easily make this a vegetarian version, by using 200 g of tofu cubes or halloumi cheese instead of the salmon.
(Percentage of daily recommendation)
| Calorie | 569 cal. | (27 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.2 g | (47 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 11 mg | (92 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20 mg | (167 %) | ||
| Vitamin B₆ | 2.5 mg | (179 %) | ||
| Folate | 205.5 μg | (69 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 427 mg | (449 %) | ||
| Potassium | 1,458 mg | (36 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 40.6 μg | (20 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 231.6 mg | |||
| Cholesterol | 72.7 mg |
Ingredients
- Ingredients
- 3 Bell pepper
- 1 garlic clove
- 1 shallot
- 2 Salmon
- 1 pc ginger (0.5 ounce)
- 2 Tbsps olive oil
- dried thyme
- salt
- peppers
- 3 Tbsps Vegetable broth
- 3 ½ ozs Couscous
Preparation steps
Wash, halve, clean and cut the peppers into strips. Peel garlic and shallot and chop finely. Rinse salmon fillets under cold water, dab dry and cut into cubes. Peel and grate ginger. Wash thyme, shake dry and chop leaves.
Heat 1 tablespoon of oil in a large coated pan. Fry the salmon cubes with garlic, shallot and ginger over medium heat until golden brown all round. Remove from the pan and set aside.
Heat the remaining oil in the pan. Sauté the pepper strips over medium heat for 2-3 minutes. Add thyme, salt and pepper and deglaze with broth. Steam for about 5 minutes, stirring occasionally, until the liquid has almost completely evaporated.
In the meantime, pour twice the amount of boiling salted water over the couscous and leave to stand for 5 minutes. Put the salmon back into the pan and let it simmer for another 2-3 minutes. Then serve with the couscous.
