Stuffed Tomatoes with Potatoes and Salmon
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
326
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 326 cal. | (16 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 14.5 μg | (24 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 691 mg | (17 %) | ||
| Calcium | 44 mg | (4 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams waxy potatoes
- 250 grams Cherry tomatoes
- 100 grams cream cheese
- 1 tsp lemon juice
- 1 Tbsp chopped Dill
- salt
- freshly ground peppers
- For the marinade
- 6 Tbsps olive oil
- 1 lemon (squeezed)
- 1 Tbsp red peppercorns
- For garnish
- Dill
Preparation steps
1.
Rinse the potatoes and cook in boiling salted water for 20-25 minutes. Rinse the tomatoes, cut off the lids and scrape out the seeds with a teaspoon. For the filling, mix the cream cheese with the lemon juice and dill, season with salt and pepper. Fill the tomatoes with the cheese mixture and replace the lids.
2.
For dressing, mix the oil with the lemon juice and red peppercorns and season with salt and pepper. Drain the cooked potatoes, rinse with cold water, peel and halve or quarter them. Arrange potatoes with the salmon and the stuffed tomatoes on a serving dish, drizzle with the marinade and serve garnished with dill.
