2 Serves
45 Mins
21 g
91 g
65 g
Preheat your oven to 200°C. Line a roasting tray with aluminum foil, leaving enough excess to create a loose parcel for the fish.
Ingredients, vitamins, and health benefits
Salmon Fillets
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Vitamin K
366 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
157 µg / 400 µgCalcium
263 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
136 mg / 420 mgPhosphorus
387 mg / 1,250 mgPotassium
1435 mg / 4,700 mgSodium
1894 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
20 g / 28 gSugar
46 g / 50 gSaturated Fat
10 g / 20 gCholesterol
40 mg / 300 mgCaffeine
0 mgNet Carbs
71 gAlcohol
0 g
Place the salmon fillets on the foil. Drizzle with cooking oil and lemon juice, then season with salt and black pepper.
Fold the foil to create a loose parcel and bake in the oven for 7 to 12 minutes, depending on the thickness of the fillets.
In a mixing bowl, whisk together the salad dressing ingredients, then stir in the fresh chives until well combined.
Place the coleslaw mix in a large salad bowl. When ready to serve, toss with the prepared dressing.
Serve the salad topped with the baked salmon, a spoonful of wakame, fresh avocado slices, and a wedge of lime.
Cooking Oil
Lemon Juice
Salt
Black Pepper
Fresh Chives
Coleslaw mix
Avocado
Lime
Wakame
Vitamin A
414 µg / 900 µgVitamin C
95 mg / 90 mgVitamin E
7 mg / 15 mgVitamin K
366 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
157 µg / 400 µgCalcium
263 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
136 mg / 420 mgPhosphorus
387 mg / 1,250 mgPotassium
1435 mg / 4,700 mgSodium
Fiber
20 g / 28 gSugar
46 g / 50 gSaturated Fat
10 g / 20 gCholesterol
40 mg / 300 mgCaffeine
0 mgNet Carbs
5
g46
g1
g
Zinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
3 µg / 55 µgAlcohol
0 g