Try this Crispy Salmon with Baby Spinach, Cherry Tomatoes, Horseradish and Capers recipe, or contribute your own.
Suggest a better description1. Heat a frying pan on medium-high for 2 minutes. Season salmon fillets with salt and pepper.
2. Melt coconut oil in pan and immediately add salmon, skin-side down and cook for 3 minutes.
3. Turn salmon and cook a further minute - salmon should have a crispy skin with medium-rare flesh. Remove from pan and set aside to rest.
4. Meanwhile, place tomatoes and spinach in a bowl and lightly toss with olive oil, vinegar and a twist of salt and pepper. Transfer to a serving platter and grate garlic and horseradish evenly over the top.
5. Sprinkle with parsley and capers before serving alongside salmon.
Cut horseradish goes brown, so carefully grate any leftover horseradish into a bowl (be careful of the pungent fumes) and mix together with a few teaspoons of white vinegar. Store in the fridge in a screw-top jar.
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Serving Size: 1 Serving (118g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 79 | ||
Calories from Fat: 46 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.1g | 7 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 156.2mg | 5 % | |
Potassium 336.3mg | 9 % | |
Total Carbohydrate 8.1g | 2 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 6.4g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 79
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