Photo: Anna Pelzer
Broiled Salmon with Baby Zucchini and Squash Salad
7 ingredients
openrecipes
Try to find the smaller, sweeter summer squash for this healthy recipe.
Estimated Nutrition (whole recipe, rough)
362
Calories
22g
Protein
27g
Fat
9g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Peppermint | not in our table | 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
- 4 6-ounce skinless salmon fillets
- Kosher salt, freshly ground pepper
- 2 olive oil
- 1 mixed baby summer squash, such as zucchini, pattypan, or yellow squash, halved or quartered lengthwise
- 2 fresh lemon juice
- 1/4 coarsely chopped fresh mint leaves
- 1 chopped fresh chives
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bonappetit ·
Recipe sourced from
openrecipes