Salmon Fillets on Spinach
Salmon Fillets on Spinach - So simple, yet full of flavor.
Healthy, because
Even smarter
Nutritional values
Fat sea fish such as salmon, herring or mackerel should be served regularly. The omega-3 fatty acids they contain inhibit inflammation and have a beneficial effect on cholesterol levels and intestinal flora. According to the latest findings, the diversity of bacterial strains should be promoted by omega-3 fatty acids: The more strains colonize the intestines, the healthier the intestinal flora.
You can still eat leftovers of this delicious dish the next day. But reheat spinach? This is possible without any problems if you pay attention to a few things: You should put the spinach leftovers in the fridge as soon as possible and not keep them for more than two days. When reheating, the dish should be heated above 70 degrees for at least two minutes.
(Percentage of daily recommendation)
| Calorie | 310 cal. | (15 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 5.7 μg | (29 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 19.7 mg | (164 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 189 μg | (63 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 5.9 μg | (197 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 1,050 mg | (26 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 93 mg |
Preparation steps
Rinse and spin dry spinach. Rinse salmon under cold water, pat dry and season with salt and pepper.
Heat 1 teaspoon butter in a pan. Fry salmon over medium heat on each side for 2 minutes. Wrap in foil and bake in preheated oven at 100°C (fan 80°C; gas mark 1) (approximately 210°F/convection 175°F) for 10 minutes.
Meanwhile, rinse dill, thyme and parsley, shake dry and chop.
Heat herbs with broth and remaining butter in a small saucepan. Add spinach and cook while stirring for 1 minute over medium heat.
Rinse lemon in hot water, pat dry and cut into slices.
Distribute spinach onto 4 plates, place salmon fillets on top and garnish with lemon slices and dill to taste.
