Salmon Steaks over Veggies

0
Average: 0 (0 votes)
(0 votes)
Salmon Steaks over Veggies
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
803
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie803 kcal(38 %)
Protein84.01 g(86 %)
Fat30.02 g(26 %)
Carbohydrates44.89 g(30 %)
Sugar added0 g(0 %)
Roughage5.92 g(20 %)
Vitamin A759.34 mg(94,918 %)
Vitamin D0 μg(0 %)
Vitamin E0.26 mg(2 %)
Vitamin B₁1.06 mg(106 %)
Vitamin B₂1.62 mg(147 %)
Niacin49.17 mg(410 %)
Vitamin B₆3.28 mg(234 %)
Folate123.43 μg(41 %)
Pantothenic acid6.7 mg(112 %)
Biotin15.9 μg(35 %)
Vitamin B₁₂9.39 μg(313 %)
Vitamin C25.37 mg(27 %)
Potassium2,283.17 mg(57 %)
Calcium102.16 mg(10 %)
Magnesium199.63 mg(67 %)
Iron4.73 mg(32 %)
Zinc3.71 mg(46 %)
Saturated fatty acids4.58 g
Cholesterol218.68 mg

Ingredients

for
4
Ingredients
2 cups Green beans (trimmed)
2 large carrots (peeled and cut into strips)
1 zucchini (sliced thinly)
1 tablespoon Avocado oil
4 Salmon steak (each approx. 150 g)
1 teaspoon black peppercorns (finely ground)
½ teaspoon red peppercorns (finely ground)
3 cups cooked Brown rice
1 lemon (cut into wedges)
salt
freshly ground Black pepper
How healthy are the main ingredients?
Green beansAvocado oilcarrotzucchinilemonsalt

Preparation steps

1.
Preheat the oven to 180°C (160° fan) | 350F | gas 4.
2.
Toss together the beans, carrots, and courgette with the avocado oil and seasoning. Arrange in a roasting tray and sit the salmon steaks on top.
3.
Season the flesh with black and red peppercorns as well as salt. Roast the salmon and vegetables for 20 minutes until the vegetables are tender and the salmon is firm yet slightly springy to the touch.
4.
Remove from the oven and leave to rest for a few minutes. Reheat the rice if necessary.
5.
Serve the salmon and vegetables on plates with the rice and lemon wedges on the side.