Vegetable Salad with Marinated Salmon
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
324
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 324 cal. | (15 %) | ||
| Protein | 19.49 g | (20 %) | ||
| Fat | 22.42 g | (19 %) | ||
| Carbohydrates | 11.62 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.75 g | (3 %) |
more nutritional values
| Vitamin A | 75.5 mg | (9,438 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.96 mg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.34 mg | (31 %) | ||
| Niacin | 9.69 mg | (81 %) | ||
| Vitamin B₆ | 0.65 mg | (46 %) | ||
| Folate | 28.58 μg | (10 %) | ||
| Pantothenic acid | 1.27 mg | (21 %) | ||
| Biotin | 5.12 μg | (11 %) | ||
| Vitamin B₁₂ | 1.91 μg | (64 %) | ||
| Vitamin C | 10.09 mg | (11 %) | ||
| Potassium | 553.2 mg | (14 %) | ||
| Calcium | 57.46 mg | (6 %) | ||
| Magnesium | 33.86 mg | (11 %) | ||
| Iron | 1.64 mg | (11 %) | ||
| Zinc | 0.68 mg | (9 %) | ||
| Saturated fatty acids | 3.22 g | |||
| Cholesterol | 44.37 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Salmon
- 200 grams green Beans
- 2 Tbsps Pesto (from a jar)
- 1 Tbsp lemon juice
- Bell pepper (1 yellow and 1 red)
- 2 Tbsps balsamic vinegar
- 4 Tbsps olive oil
- 2 sprigs oregano
- 2 sprigs Basil
- 200 grams Cherry tomatoes
- salt
- peppers
Preparation steps
1.
Cut salmon diagonally into thin slices. Mix pesto in a bowl with lemon juice, spread pesto mixture on fish slices, roll into logs and let rest for 30 minutes in the refrigerator.
2.
Rinse beans, trim ends and cook for 12 minutes in a pot of boiling salted water, drain, rinse with cold water and drain again. Rinse bell peppers, cut in half, remove seeds and ribs and cut into strips. Mix vinegar in a bowl with oil and season with salt and pepper. Chop half of herbs, add to the bowl and mix. Arrange bell peppers and beans on plates and drizzle with salad dressing. Rinse tomatoes and cut in half. Add tomatoes and salmon rolls to the plates. Serve garnished with remaining oregano and basil.
