Photo: Caroline Attwood
Estimated Nutrition (whole recipe, rough)
350
Calories
21g
Protein
27g
Fat
6g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound center-cut wild salmon fillet, skin and pin bones removed
- 2 cups (loosely packed) baby arugula
- 1 tablespoon fresh lemon juice
- 4 tablespoons extra-virgin olive oil, divided
- Coarse sea salt (such as Maldon) and freshly ground black pepper
- 8 lemon wedges
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes