Salmon with Lentils

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Salmon with Lentils
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Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 55 min.
Ready in
Calories:
540
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie540 cal.(26 %)
Protein48 g(49 %)
Fat23 g(20 %)
Carbohydrates34 g(23 %)
Sugar added0 g(0 %)
Roughage14.1 g(47 %)
Vitamin A0.5 mg(63 %)
Vitamin D5.7 μg(29 %)
Vitamin E5.7 mg(48 %)
Vitamin K119.1 μg(199 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.7 mg(64 %)
Niacin24 mg(200 %)
Vitamin B₆1.3 mg(93 %)
Folate217 μg(72 %)
Pantothenic acid1.3 mg(22 %)
Biotin9.1 μg(20 %)
Vitamin B₁₂5.9 μg(197 %)
Vitamin C14 mg(15 %)
Potassium1,406 mg(35 %)
Calcium81 mg(8 %)
Magnesium141 mg(47 %)
Iron6.7 mg(45 %)
Iodine10 μg(5 %)
Zinc2.7 mg(34 %)
Saturated fatty acids4.3 g
Uric acid115 mg
Cholesterol87 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
300 grams dried Beluga lentil
1 tsp fennel seeds
600 milliliters Vegetable broth
1 carrot
1 onion
1 stalk Celery
600 grams Salmon
2 Tbsps Canola oil
salt
freshly ground peppers
2 Tbsps freshly chopped parsley
lemon juice
How healthy are the main ingredients?
SalmonCeleryparsleycarrotonionsalt

Preparation steps

1.

Bring the lentils to a boil in a pot with the fennel seeds and the vegetable broth, reduce heat and simmer until the lentils are soft, about 40 minutes. Peel the carrot and onion, rinse the celery, trim ends and cut everything into small cubes. Add the vegetables to the lentils after about 20 minutes of cooking time.

2.

Rinse the salmon, pat dry and cut into 4 equal portions. Season with salt and pepper on both sides and fry slowly in a pan in hot oil until golden brown, about 6 minutes.

3.

Add the parsley to the lentils and season with lemon juice, salt and pepper. Arrange on plates, top with the salmon and serve.