4 Serves
45 Mins
Preheat your oven to 175°C and prepare a baking dish.
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Vitamin E
3 mg / 15 mgVitamin K
81 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
149 µg / 400 µgCalcium
354 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
65 mg / 420 mgPhosphorus
437 mg / 1,250 mgPotassium
618 mg / 4,700 mgSodium
1658 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
45 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
28 g / 20 gCholesterol
180 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 gUsing a meat mallet, gently pound the salmon fillets to an even thickness. Rub the fillets with olive oil and fresh dill.
In a mixing bowl, combine the chopped spinach, diced onions, and minced garlic. Season the mixture with salt.
Spread the spinach mixture evenly over the salmon fillets. Place thin slices of Brie cheese on top of the spinach.
Carefully roll each salmon fillet into a cylinder and secure it with kitchen twine.
Place the salmon rolls in the prepared baking dish and bake for 15 to 18 minutes until the fish is cooked through.
While the salmon bakes, pulse the olives in a food processor, then add the tomatoes and blend until you reach a coarse tapenade consistency. Serve this mixture over the cooked salmon.
25
g95
g20
g
Yemeni
