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Spring Salmon, Asparagus and Risoni Salad
THE BRICK KITCHEN15Ingredients
30Minutes
450Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. sea salt
- 1 tsp. white peppercorns
- 1 fresh bay leaf (torn in half)
- 600 grams salmon fillets
- 1 cup risoni (roughly 200g)
- 3/4 cup frozen peas
- 1 bunch asparagus
- 1 handful baby spinach leaves
- 1/3 cup flat leaf Italian parsley (chopped fresh, or to taste)
- 2 lemons
- 2 Tbsp. extra-virgin olive oil
- 1/2 tsp. sugar
- sea salt
- freshly ground black pepper
- avocado (to serve)
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NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories450Calories from Fat260 |
| % DAILY VALUE |
| Total Fat29g45% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol85mg28% |
| Sodium2090mg87% |
| Potassium920mg26% |
| Protein34g |
| Calories from Fat260 |
| % DAILY VALUE |
| Total Carbohydrate15g5% |
| Dietary Fiber7g28% |
| Sugars3g |
| Vitamin A30% |
| Vitamin C110% |
| Calcium8% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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