Steamed Salmon with Asparagus
Nutritional values
(Percentage of daily recommendation)
| Calorie | 604 cal. | (29 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 4.9 μg | (25 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 79.2 μg | (132 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 22.5 mg | (188 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 309 μg | (103 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 93 mg | (98 %) | ||
| Potassium | 1,925 mg | (48 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 127 mg | (42 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 11.2 g | |||
| Uric acid | 86 mg | |||
| Cholesterol | 106 mg | |||
| Complete sugar | 6 g |
Preparation steps
Simmer the potatoes for 15-20 minutes in salted water.
Pour enough wine into a large pot so that the bottom is about 2 cm high with liquid (approximately 3/4 inch). Place a steamer insert inside.
Rinse and peel the asparagus, cut off the hard ends and place in the steamer. Rinse the salmon, pat dry and place it on top of the asparagus.
Rinse the lemon in hot water, dry and grate the peel finely. Squeeze out the juice, and drizzle over the salmon. Season with salt and pepper and close the pot. Cook for 10-15 minutes.
Rinse the dill, shake dry and finely chop the tops. Mix with the lemon zest.
Melt the butter. Drain the potatoes and let the water evaporate. Transfer to small bowls and drizzle with the butter.
Arrange the cooked salmon and asparagus on plates and serve garnished with the dill-lemon mixture.
