Salmon with rice
Pan-cooked salmon fillet with boiled white rice, lemon and dill.
- Number of servings
- 1
Nutrients
For entire dish
- Calories
- 641 kcal
- Protein
- 33.6 g
- Carbohydrates
- 61.6 g
- Fat
- 26.8 g
- Fiber
- 1.5 g
Per serving
- Calories
- 641 kcal
- Protein
- 33.6 g
- Carbohydrates
- 61.6 g
- Fat
- 26.8 g
- Fiber
- 1.5 g
Vitamins
For entire dish
Some micronutrient totals include only ingredients with a recorded value.
- A
- 11.6 mcg
- C
- 10.5 mg
- D
- 15.4 mcg
- E
- 1.2 mg
- K
- 4.8 mcg
- B9
- 1.7 mcg
- B12
- 4.5 mcg
Ingredients
- Salmon fillet — 140 g
- White rice — 75 g
- Lemon — 15 g
- Dill — 3 g
- Olive oil — 8 g
- Still water — 150 g
- Table salt — 2 g
Cooking instructions
- Rinse the rice.
- Slice the lemon and chop the dill.
- Season the salmon with salt.
- Cook the rice in the water for 15 minutes until tender.
- Heat the oil in a skillet.
- Cook the salmon for 4 minutes per side.
- Serve the salmon over the rice with lemon and dill.