Try this Salmon with Dill, Sauteed Baby Kale and Cauliflower Rice recipe, or contribute your own.
Suggest a better descriptionHeat skillet on high. Add 2 Tbsp olive oil. Sprinkle salmon with salt and pepper. Lay salmon skin side down in hot skillet and turn heat down to medium. Turn salmon after about 3 minutes or when skin is crispy and brown. Cook another 3-4 minutes. It is done when fish is opaque and no longer dark pink.
Remove from pan and add remaining olive oil and kale and minced garlic. Season with salt and pepper. Saute for 4 minutes until soft.
Remove from pan and heat cauliflower rice. Stirring for 3 minutes or until hot. To serve, scoop “rice” and kale onto plate. Place a piece of salmon on the plate. Top with dill and lemon wedge. Enjoy!
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Serving Size: 1 Serving (449g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 385 | ||
Calories from Fat: 153 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17g | 23 % | |
Saturated Fat 2.5g | 12 % | |
Monounsaturated Fat 9.1g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 88.4mg | 27 % | |
Sodium 227.2mg | 8 % | |
Potassium 1527.5mg | 40 % | |
Total Carbohydrate 20.4g | 6 % | |
Dietary Fiber 6.1g | 25 % | |
Sugars, other 14.2g | ||
Protein 40.7g | 58 % | |
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: 385
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