Vegetable Salad with Marinated Salmon

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Vegetable Salad with Marinated Salmon
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
324
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie324 cal.(15 %)
Protein19.49 g(20 %)
Fat22.42 g(19 %)
Carbohydrates11.62 g(8 %)
Sugar added0 g(0 %)
Roughage0.75 g(3 %)
Vitamin A75.5 mg(9,438 %)
Vitamin D0 μg(0 %)
Vitamin E0.96 mg(8 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.34 mg(31 %)
Niacin9.69 mg(81 %)
Vitamin B₆0.65 mg(46 %)
Folate28.58 μg(10 %)
Pantothenic acid1.27 mg(21 %)
Biotin5.12 μg(11 %)
Vitamin B₁₂1.91 μg(64 %)
Vitamin C10.09 mg(11 %)
Potassium553.2 mg(14 %)
Calcium57.46 mg(6 %)
Magnesium33.86 mg(11 %)
Iron1.64 mg(11 %)
Zinc0.68 mg(9 %)
Saturated fatty acids3.22 g
Cholesterol44.37 mg

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
How healthy are the main ingredients?
Salmonolive oiloreganoBasilsalt

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.