Pan-Roasted Salmon with Fresh Onion and Fennel Salad recipes

Pan-Roasted Salmon with Fresh Onion and Fennel Salad recipes
10 Ingredients
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 4 skinless salmon fillets (preferably wild; each 5 ounces and 1 1/4 inches thick)
  • 1 cup very thinly shaved fennel (from 1 bulb)
  • 1 cup pea shoots or mache
  • 1 fresh white onion, very thinly shaved (1/2 to 3/4 cup)
  • 1/4 cup cilantro leaves, plus cilantro sprigs for garnish (optional)
  • 1 tablespoon white balsamic vinegar, or white-wine vinegar and a pinch of sugar
  • 1 tablespoon white balsamic vinegar, or white-wine vinegar and a pinch of sugar
  • coarse salt
  • 2 medium golden tomatoes
Nutrition
979
49% daily value
4 servings
                                       
                                            low-​carb, dairy-​free, gluten-​free
     

Fat

103% 67

Saturated

70% 14

Trans

- 0

Monounsaturated

- 25

Polyunsaturated

- 17

Carbs

3% 8

Carbs (net)

- 6

Fiber

8% 2

Sugars

- 5

Sugars, added

- 0

Protein

164% 82

Cholesterol

73% 218

Sodium

52% 1240

Calcium

7% 68

Magnesium

30% 127

Potassium

37% 1757

Iron

11% 2

Zinc

15% 2

Phosphorus

141% 988

Vitamin A

8% 71

Vitamin C

34% 30

Thiamin (B1)

72% 1

Riboflavin (B2)

50% 1

Niacin (B3)

218% 35

Vitamin B6

202% 3

Folate equivalent (total)

34% 137

Folate (food)

- 137

Folic acid

- 0

Vitamin B12

533% 13

Vitamin D

- 0

Vitamin E

111% 17

Vitamin K

54% 65
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