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Salmon with Roasted Vegetables

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Salmon with Roasted Vegetables
410
calories
Calories
0
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easy
Difficulty
40 min.
Preparation
Nutritions
Fat10.56 g
Saturated Fat Acids1.47 g
Protein37.31 g
Roughage2.92 g
Sugar added0 g
Calorie410
1 serving contains
Calories410
Protein/g37.31
Fat/g10.56
Saturated fatty acids/g1.47
Carbohydrates/g39.02
Added sugar/g0
Roughage/g2.92
Cholesterol/mg80.51
Vitamin A/mg1,425.7
Vitamin D/μg0
Vitamin E/mg0.22
Vitamin B₁/mg0.43
Vitamin B₂/mg0.64
Niacin/mg18.03
Vitamin B₆/mg1.26
Folate/μg82.45
Pantothenic acid/mg2.9
Biotin/μg5.67
Vitamin B₁₂/μg3.46
Vitamin C/mg74.69
Potassium/mg962.94
Calcium/mg102.19
Magnesium/mg64.03
Iron/mg2.58
Zinc/mg1.39

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
4 pieces
Salmon each about 150 g (approximately 5 ounces), with skin
800 grams
mixed Vegetables (such as carrots, potatoes, parsnip and parsley root)
freshly ground Pepper
Sunflower oil (cold-pressed)
1 teaspoon
grated Lemon peel
mixed lettuce (to taste)
200 grams
200 grams
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Preparation steps

Step 1/3

Rinse mixed vegetables, drain and peel and cut lengthwise into slices. Brush salmon fillets with lemon juice. Preheat oven to 200°C (approximately 400°F). Spread vegetables on a baking sheet greased with 4 tablespoons oil. Bake until crispy, checking frequently. Remove roasted vegetables and keep warm. Season with salt and pepper.

Step 2/3

Place salmon fillets on baking sheet and bake for about 5-6 minutes with skin side down at 200°C (approximately 400°F). Turn salmon and bake for 1 minute. Season with salt and pepper. Sprinkle salmon fillets with lemon zest and lemon juice. Arrange on plates with vegetables.

Step 3/3

Rinse mixed lettuce leaves and spin dry. Rinse snow peas and blanch in boiling, salted water for 5 minutes. Remove from water and drain and let cool. Blanch cauliflower in same boiling water for 5 minutes. Drain and let cool. Mix lettuce leaves with snow peas, cauliflower. Whisk together 4 tablespoons oil and 2 tablespoons vinegar. Season with salt and pepper. Mix with lettuce and vegetables. To serve, arrange salad on plates with roasted vegetables and salmon.

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