Salmon with Vegetables
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
429
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 429 cal. | (20 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 4.8 μg | (24 %) | ||
| Vitamin E | 10.1 mg | (84 %) | ||
| Vitamin K | 59.2 μg | (99 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.9 mg | (149 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 232 μg | (77 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 257 mg | (271 %) | ||
| Potassium | 1,213 mg | (30 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 73 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 large Eggplant
- salt
- 4 Red Bell pepper
- 6 Tbsps olive oil
- freshly ground peppers
- 4 Salmon (each about 125 grams)
- 2 Tbsps lemon juice
- 1 handful parsley (for garnishing)
- 4 Lemon wedge (for garnishing)
Preparation steps
1.
Rinse eggplants and trim the ends. Cut into 1 cm thick slices (approximately 1/2 inch) and season with a little salt. Set aside. Rinse and halve bell peppers, remove seeds and ribs, cut into strips.
2.
Pat dry eggplant slices with paper towels, season with salt and pepper and brush with 2-3 tablespoons of olive oil. Grill on a hot grill (if desired, on piece of aluminum foil) for about 10 minutes, turning often. Rinse salmon and pat dry. Drizzle with lemon juice, season with salt and pepper, brush with 1 tablespoon of olive oil. Wrap each fish fillet in foil and cook on the grill for 5-7 minutes.
3.
Arrange grilled eggplant slices and bell pepper slices on plates and top with salmon. Garnish with parsley and lemon wedges, serve.
