Salmon Fillets with Tomato-olive Salad and Green Beans
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
428
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 428 cal. | (20 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 4.8 μg | (24 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 70.2 μg | (117 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 17.7 mg | (148 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 193 μg | (64 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 1,056 mg | (26 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 73 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams green Beans
- Sea salt
- 400 grams Cherry tomatoes
- 150 grams black Olives (pitted, if desired)
- 4 Tbsps olive oil
- 4 Salmon (each 180 grams)
- 2 Tbsps lemon juice
- 2 Tbsps freshly chopped parsley
Preparation steps
1.
Rinse beans, trim and cook until tender in boiling salted water, about 6 minutes. Rinse in cold water and drain. Cut beans in half, if desired.
2.
Preheat the oven to 200°C (approximately 400°F).
3.
Rinse and halve the tomatoes. Mix tomatoes with the olives and the beans and place on a baking sheet lined with parchment paper. Season with sea salt and pepper and sprinkle with 2-3 tablespoons of olive oil. Rinse the salmon, season with salt and pepper and place on top of the vegetables. Drizzle with the remaining oil and lemon juice and roast in the oven for 15-20 minutes.
4.
Season the vegetables with lemon juice, salt and pepper. Mix in the parsley and spread on plates. Place the salmon on top and serve.
