2 Serves
14 Mins
In a mixing bowl, combine the salsa and seasoning. Stir gently to incorporate, then add a splash of olive oil. Cover and refrigerate until ready to serve.
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Vitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
14 µg / 400 µgCalcium
69 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
317 mg / 1,250 mgPotassium
251 mg / 4,700 mgSodium
1020 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
6 g / 20 gCholesterol
36 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
0 g
Lightly coat the salmon fillets with cooking oil and season both sides with salt and pepper.
Heat a frying pan over medium-high heat. Place the salmon fillets flesh-side down and cook for 3 to 4 minutes until a golden crust forms.
Carefully flip the salmon fillets using tongs and cook for an additional 3 to 4 minutes until the fish is opaque and flakes easily with a fork.
Remove the salmon from the pan and top each fillet with the prepared chilled salsa before serving.
25
g95
g20
g
Yemeni
