Salmon with Lentils
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
525
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 525 cal. | (25 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.9 g | (46 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 4.8 μg | (24 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 209.3 μg | (349 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20.9 mg | (174 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 201 μg | (67 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 1,338 mg | (33 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 136 mg | (45 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 107 mg | |||
| Cholesterol | 73 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Green cabbage
- 1 onion
- 10 grams ginger
- 4 Tbsps Canola oil
- 250 grams Red Lentils
- salt
- 4 Salmon (each about 150 grams)
- 2 Tbsps lemon juice
- 2 Tbsps medium hot Mustard
- cayenne pepper
Preparation steps
1.
Remove outer cabbage leaves and hard stalk, divide and rinse leaves and cut into 2 cm (approximately 3/4 inch) strips. Peel onion and ginger, chop finely. Heat 2 tablespoons of oil and saute onion and ginger until soft. Add lentils and just cover with water, simmer for about 15 minutes.
2.
Blanch cabbage strips in boiling salted water for 2-3 minutes. Drain and rinse in cold water, drain again. Rinse and pat dry salmon, drizzle with lemon juice and season with salt and pepper. Heat remaining oil in a pan and cook salmon for about 6 minutes on both sides.
3.
Drain lentils and add mustard, season with salt, pepper and lemon juice. Add cabbage to lentils and arrange on plates. Top with salmon and serve.
