Photo: Caroline Attwood
Roasted Salmon With Pink Peppercorn Sauce
12 ingredients
3 min + 12 min
6
openrecipes
Estimated Nutrition (whole recipe, rough)
650
Calories
46g
Protein
35g
Fat
37g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Honey | 1 tbsp (21g) | 64 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Horseradish | 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
- For the Roasted Salmon:
- 2 1/2 lbs. Fresh Salmon Fillets (about 6)
- 1 Tb. olive oil
- Salt and Pepper
- For the Pink Peppercorn Sauce:
- 3/4 cup sour cream
- 1/4 milk
- 1 Tb. fresh chopped dill
- 1 1/2 Tb. prepared horseradish
- 2 Tb. pink peppercorns, plus extra for sprinkling
- 1/2 tsp. honey
- 1/2 tsp. salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By aspicyperspective ·
Recipe sourced from
openrecipes