Salmon with Creamy Spinach
(1 vote)
(1 vote)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
573
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 573 cal. | (27 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 7.9 μg | (40 %) | ||
| Vitamin E | 9.6 mg | (80 %) | ||
| Vitamin K | 773.6 μg | (1,289 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 27.6 mg | (230 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 394 μg | (131 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 15.8 μg | (35 %) | ||
| Vitamin B₁₂ | 7.9 μg | (263 %) | ||
| Vitamin C | 104 mg | (109 %) | ||
| Potassium | 1,982 mg | (50 %) | ||
| Calcium | 260 mg | (26 %) | ||
| Magnesium | 176 mg | (59 %) | ||
| Iron | 7.4 mg | (49 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 118 mg | |||
| Cholesterol | 137 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 Salmon cutlets (each 180 grams)
- 400 grams Spinach
- 1 onion (peeled and finely chopped)
- 2 Tbsps Canola oil
- 1 garlic clove
- salt
- freshly ground peppers
- Nutmeg
- 50 grams Whipped cream
Preparation steps
1.
Rinse spinach, trim and cook until wilted in a little boiling salted water. Drain, rinse, drain well and squeeze with hands. Chop spinach into small pieces.
2.
Sauté finely chopped onion in a saucepan with 1 tablespoon canola oil until soft. Add the spinach, squeeze garlic through a press into the saucepan and cook for a few minutes. Season with salt, pepper and nutmeg. Pour in cream and simmer for a few minutes. Meanwhile, season salmon cutlets with salt and pepper. Heat remaining canola oil in a skillet and sear the salmon briefly on both sides.
3.
Arrange spinach and salmon on a platter and garnish to taste with lemon slices.
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