Salmon with Avocado and Corn Salsa
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
674
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 674 cal. | (32 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 4.8 μg | (24 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 58.6 μg | (98 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 18.9 mg | (158 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 1,435 mg | (36 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 40 μg | (20 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 13.3 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 94 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salmon
- 2 Tbsps Canola oil
- 4 Salmon (eqch about 180 grams)
- salt
- freshly ground peppers
Preparation steps
1.
For the salsa: rinse bell peppers and halve, remove seeds and ribs and cut into 0.5 cm (approximately 1/5 inch) pieces. Peel cucumber and dice small. Halve avocados and pit. Press out pulp and dice small. Rinse and shake dry parsley, pluck off leaves and chop coarsely.
2.
Drain corn. Cut feta cheese into cubes and combine with all the vegetables. Whisk lemon juice with olive oil, season with salt and pepper and fold into salsa.
3.
For the salmon: rinse salmon fillets, pat dry and season with salt and pepper.
4.
Heat 2 tablespoons of oil in a pan and cook salmon, skin side down first, for 3-4 minutes per side or until golden brown.
5.
Remove salmon from pan. Arrange salmon and salsa on plates and serve.
