Baked Pink Salmon with Lemon and Dill on a Spinach Bed
Description
A source of omega-3 fatty acids, vitamin D and easily digestible protein to fight inflammation and strengthen bone tissue.
- Preheat oven to 180°C. Line a baking sheet with parchment paper.
- Wash and dry spinach, spread evenly in the center of the baking sheet.
- Wash and dry the fish. Drizzle with oil, rub with salt and pehealthyer. Place on the spinach bed.
- Slice lemon into thin half-circles, finely chop dill. Place lemon slices on fish and sprinkle with dill.
- Bake for 20-25 minutes until fish is cooked. Serve immediately.
316
116 kcal / 100 g
kcal
33.6 g
12.4 g / 100 g
Protein
5.5 g
2.0 g / 100 g
Carbohydrates
17.7 g
6.5 g / 100 g
Fats
6.2 g
2.3 g / 100 g
Ash
3.2 g
1.2 g / 100 g
Fiber
75.7%
Water
0.7 g
0.3 g / 100 g
Sugars
0.5 g
0.2 g / 100 g
Starch
2.34 g
0.86 g / 100 g
Omega-3
3.02 g
1.11 g / 100 g
Omega-6
2.9 g
1.1 g / 100 g
SFA