Smarter Home Cooking
Honey-glazed Salmon with Fava Beans
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(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
651
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 651 cal. | (31 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 9.8 g | (33 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 4.8 μg | (24 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 59.6 μg | (99 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 22.3 mg | (186 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 242 μg | (81 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 12.7 μg | (28 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 2,221 mg | (56 %) | ||
| Calcium | 172 mg | (17 %) | ||
| Magnesium | 206 mg | (69 %) | ||
| Iron | 8.5 mg | (57 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 225 mg | |||
| Cholesterol | 73 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salmon
- 4 pcs Salmon (6 ounces each)
- 2 Tbsps honey
- 1 Tbsp lemon juice
- 1 Tbsp olive oil
- For the fava beans
- 1 Tbsp Coconut oil (softened)
- 2 Tbsps flat-leaf parsley (finely chopped)
- 1 Tbsp olive oil
- ½ shallot (minced)
- ½ small carrot (grated)
- 2 cups Fava bean (half of them shelled)
- 1 ¼ cups Watercress
Preparation steps
1.
For the salmon: Preheat the grill to hot. Warm together the honey and lemon juice in a small saucepan set over a medium heat. Brush the salmon fillets with the glaze and place on a grilling tray.
2.
Drizzle the salmon with olive oil and grill for 8 - 10 minutes until the flesh is firm yet slightly springy to the touch.
3.
For the mixed green beans: Stir together the coconut oil, parsley, and garlic in a small bowl. Cover and chill. As the salmon grills, heat the olive oil in a saute pan set over a medium heat. Add the shallot and sweat for 2 minutes.
4.
Stir in the carrot and broad beans and cover the pan with a lid. Cook for 4 minutes. Remove the lid and stir in the parsley compound butter, seasoning the beans to taste at the same time.
5.
Spoon the mixed green beans onto plates and serve with the salmon and watercress.
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