Salmon with Salad and Potatoes Wedges
(1 vote)
(1 vote)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
672
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 672 cal. | (32 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3.9 μg | (20 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 68.8 μg | (115 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.4 mg | (137 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 144 μg | (48 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 1,157 mg | (29 %) | ||
| Calcium | 189 mg | (19 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 12.7 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 81 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Scrub and rinse the potatoes, pat dry and cut into quarters. Place on a baking sheet, brush with olive oil, sprinkle with salt and bake in a preheated oven at 175°C (approximately 350°F) until golden, about 20 minutes.
2.
Rinse fish, pat dry, cut lengthwise into thick strips and season with lemon juice, salt and pepper. Heat the butter and fry the fish over medium heat for 10 minutes. Top each strip a thick dollop of pesto.
3.
For the salad: Rinse the lettuces and tear into small pieces. Mix the vinegar and oil, season with salt and pepper, and toss with the salad. Arrange salad, salmon and potatoes on plates and serve.
