Stuffed Salmon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 230 cal. | (11 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 87.7 μg | (146 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.2 μg | (0 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 451 mg | (11 %) | ||
| Calcium | 39 mg | (4 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 15 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 3 handfuls parsley
- 4 garlic cloves
- 2 organic lemons
- 4 Tbsps small Caper
- 1 pinch Red pepper flakes
- 4 Tbsps olive oil
- 2 whole Salmon each about 800 grams (ready to cook boned)
- coarse Sea salt
- freshly ground peppers
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
Rinse the parsley, shake dry and chop very finely. Peel the garlic and chop finely. Rinse the lemons in hot water and wipe dry. Finely grate the lemon peel into the parsley. Squeeze the lemon juice. Cut the remaining lemon into thin slices. Drain the capers and mix with the garlic and the red pepper flakes and add to the parsley.
Grease a large oven safe dish or baking sheet with 2 tablespoons of oil. Rinse the salmon fillets and pat dry. Place a fillet with the skin down into the pan. Add salt and pepper. Drizzle with lemon juice. Spread on about 1 tablespoon of the herb mixture. Turn the salmon so that the skin side is up. Salt and pepper. Drizzle with lemon juice. Place the lemon slices on top and rub the salmon with the remaining herb mixture. Drizzle with the remaining oil and bake in the oven about 25 minutes.
Serve on plates with rice or boiled potatoes as desired.
