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Salmon with Roasted Vegetables

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Salmon with Roasted Vegetables
410
calories
Calories
0
Print
easy
Difficulty
40 min.
Preparation
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie410 kcal(20 %)
Protein37.31 g(38 %)
Fat10.56 g(9 %)
Carbohydrates39.02 g(26 %)
Sugar added0 g(0 %)
Roughage2.92 g(10 %)
Vitamin A1,425.7 mg(178,213 %)
Vitamin D0 μg(0 %)
Vitamin E0.22 mg(2 %)
Vitamin B₁0.43 mg(43 %)
Vitamin B₂0.64 mg(58 %)
Niacin18.03 mg(150 %)
Vitamin B₆1.26 mg(105 %)
Folate82.45 μg(27 %)
Pantothenic acid2.9 mg(48 %)
Biotin5.67 μg(13 %)
Vitamin B₁₂3.46 μg(115 %)
Vitamin C74.69 mg(79 %)
Potassium962.94 mg(24 %)
Calcium102.19 mg(10 %)
Magnesium64.03 mg(21 %)
Iron2.58 mg(17 %)
Zinc1.39 mg(20 %)
Saturated fatty acids1.47 g
Cholesterol80.51 mg
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

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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