Crunchy fennel gives great texture to this tomato-based salsa, which is itself a zippy, slightly sour complement to sweet, seared salmon. Make this dish a meal by serving it with some whole-wheat couscous and a glass of rose.
Ingredients For Pan-Seared Salmon With Fennel & Dill Salsa Recipe
1 Large Tomato, Chopped
1 cup Finely chopped fennel
2 tablespoon Minced Red Onion
2 tablespoon Minced dill
1 tablespoon Red wine vinegar
0.5 teaspoon Salt, Divided
1 pound Salmon fillet, skinned
2 tablespoon Extra virgin olive oil
Nutrition value
418
calories per serving
25 g Fat31 g Protein25 g Carbs17 g FiberOther
Current Totals
25 g Fat
31 g Protein
25 g Carbs
17 g Fiber
MacroNutrients
Carbs
25 g
Protein
31 g
Fiber
17 g
Fats
Fat
25 g
Vitamins & Minerals
Calcium
586 mg
Iron
10 mg
Vitamin A
385 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
8 mg
Vitamin B6
170 mg
Vitamin B9
1301 mcg
Vitamin B12
0 mcg
Vitamin C
21 mg
Vitamin E
2 mg
Copper
1 mcg
Magnesium
207 mg
Manganese
3 mg
Phosphorus
451 mg
Selenium
42 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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