Salmon with Roasted Vegetables

5
Average: 5 (2 votes)
(2 votes)
Salmon with Roasted Vegetables
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
410
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie410 cal.(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(90 %)
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(17 %)
Saturated fatty acids1.47 g
Cholesterol80.51 mg

Ingredients

for
4
Ingredients
4 pcs Salmon each about 150 g (approximately 5 ounces), with skin
800 grams mixed Vegetables (such as carrots, potatoes, parsnip and parsley root)
salt
freshly ground peppers
sunflower oil (cold-pressed)
lemon juice
1 tsp grated Lemon peel
mixed Lettuce (to taste)
200 grams Snow peas
200 grams Cauliflower
apple cider vinegar

Preparation steps

1.

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.

2.

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.

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.