2 Serves
97 Mins
7 g
51 g
9 g
Clean the salmon fillets thoroughly under cold water and pat them dry with paper towels.
Ingredients, vitamins, and health benefits
Salmon Fillets
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
.jpg)
KenyanVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
46 µg / 400 µgCalcium
34 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
96 mg / 420 mgPhosphorus
208 mg / 1,250 mgPotassium
337 mg / 4,700 mgSodium
602 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
7 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
2 mg / 300 mgCaffeine
0 mgNet Carbs
44 gAlcohol
0 g
Season the salmon fillets generously with salt, black pepper, and dried herbs, then place them into a sous vide bag with a slice of lemon and a drizzle of olive oil.
Seal the bag using a vacuum sealer or the water displacement method, then submerge it in a preheated water bath set to 52°C using an immersion circulator for 45 minutes.
Remove the salmon from the bag and pat dry, then quickly sear the skin side in a hot frying pan with a little olive oil for 2 minutes until crispy.
Serve the salmon immediately, garnished with fresh lemon wedges.
Salt
Black Pepper
Dried Herbs (e.g., Thyme or Za'atar)
Lemon
Olive Oil
Lemon Wedges
Vitamin A
1 µg / 900 µgVitamin C
41 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
46 µg / 400 µgCalcium
34 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
96 mg / 420 mgPhosphorus
208 mg / 1,250 mgPotassium
337 mg / 4,700 mgSodium
Fiber
7 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
2 mg / 300 mgCaffeine
0 mgNet Carbs
30
g31
g33
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgAlcohol
0 g