Try this Salmon with citrus salad recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 325. Warm 2 tbsp of red pepper jelly in microwave or small saucepan. Coat salmon and place skin side down on parchment paper - lined baking sheet. Bake 15-20 minutes.
While salmon is cooking, prep citrus salad:
Halve grapefruit and scoop out segments. Reserve juice. Peel and cut orange into segments. Combine citrus, cherry tomatoes and remaining jelly. Toss to coat.
Serve salmon on bed of fresh spinach and top with citrus salad. Serve with French bread.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (494g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 589 | ||
Calories from Fat: 75 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.3g | 11 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 88.5mg | 27 % | |
Sodium 864mg | 30 % | |
Potassium 1192.8mg | 31 % | |
Total Carbohydrate 79.2g | 23 % | |
Dietary Fiber 5.6g | 23 % | |
Sugars, other 73.5g | ||
Protein 49.2g | 70 % | |
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: 589
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