Directions:
- Place salmon on a greased baking sheet; sprinkle with salt and 1/2 teaspoon pepper. Drizzle with 1 tablespoon lemon juice; top with dill sprigs.
- Bake, uncovered, at 425° for 15-18 minutes or until fish flakes easily with a fork. Flake salmon into large pieces.
- In a small bowl, combine the cucumber, sour cream, red pepper, snipped dill, capers and remaining pepper and lemon juice.
- Divide lettuce among four plates. Top with peach, hazelnuts, blueberries, onion and salmon. Serve with dressing. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 325.42 Kcal (1362 kJ) | ||
| Calories from fat | 105.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.67g | 18% | |
|---|---|---|---|
| Cholesterol | 46.63mg | 16% | |
| Sodium | 559.44mg | 23% | |
| Potassium | 746.29mg | 16% | |
| Total Carbs | 33.83g | 11% | |
| Sugars | 22.17g | 89% | |
| Dietary Fiber | 5.34g | 21% | |
| Protein | 22.3g | 45% | |
| Vitamin C | 92.9mg | 155% | |
| Iron | 0.6mg | 3% | |
| Calcium | 94mg | 9% | |
| Amount Per 100 g | |||
| Calories | 89.35 Kcal (374 kJ) | ||
| Calories from fat | 28.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.2g | 18% | |
|---|---|---|---|
| Cholesterol | 12.8mg | 16% | |
| Sodium | 153.61mg | 23% | |
| Potassium | 204.92mg | 16% | |
| Total Carbs | 9.29g | 11% | |
| Sugars | 6.09g | 89% | |
| Dietary Fiber | 1.47g | 21% | |
| Protein | 6.12g | 45% | |
| Vitamin C | 25.5mg | 155% | |
| Iron | 0.2mg | 3% | |
| Calcium | 25.8mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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