Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
737
Calories
32g
Protein
29g
Fat
96g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| 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
- 4 salmon fillets, skin on, each about 5 oz.
- 1 cup tightly packed fresh basil leaves
- 1/2 cup extra-virgin olive oil, plus more for
- brushing
- 1 1/2 tsp. salt
- Freshly ground pepper, to taste
- 4 ears of corn, husks and silk removed
- 1/2 lemon
- 1/2 lb. yellow potatoes, such as Yukon Gold or
- Yellow Finn, boiled until tender and diced
- 2 Tbs. finely chopped sweet onion, such as
- Vidalia or Maui
- 1 cup yellow cherry tomatoes, halved
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes