Directions:
- Preheat the oven to 500°F In a large pot of boiling salted water, cook the squash until al dente, about 12 minutes.
- Meanwhile, combine the 2 tablespoons of oil with the lime and orange juices, garlic, chile and orange and lime zests. Season with salt and pepper.
- Carefully transfer the squash halves to a large bowl and let cool. Using a fork and starting at 1 end of each piece of squash, scrape up and separate the strands. Pat dry with paper towels.
- Spread the salmon slices on a rimmed baking sheet. Brush lightly with oil and season with salt and pepper. Roast the salmon for about 3 minutes, or until barely cooked through.
- In a medium bowl, toss the cucumbers, mint and dressing with the squash strands. Mound the salad on plates, top with the salmon and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 537.91 Kcal (2252 kJ) | ||
| Calories from fat | 314.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.98g | 54% | |
|---|---|---|---|
| Cholesterol | 60.13mg | 20% | |
| Sodium | 78.79mg | 3% | |
| Potassium | 231.9mg | 5% | |
| Total Carbs | 20.85g | 7% | |
| Sugars | 9.35g | 37% | |
| Dietary Fiber | 7.88g | 32% | |
| Protein | 39.18g | 78% | |
| Vitamin C | 64.4mg | 107% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 45.5mg | 253% | |
| Calcium | 139.3mg | 14% | |
| Amount Per 100 g | |||
| Calories | 68.88 Kcal (288 kJ) | ||
| Calories from fat | 40.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.48g | 54% | |
|---|---|---|---|
| Cholesterol | 7.7mg | 20% | |
| Sodium | 10.09mg | 3% | |
| Potassium | 29.7mg | 5% | |
| Total Carbs | 2.67g | 7% | |
| Sugars | 1.2g | 37% | |
| Dietary Fiber | 1.01g | 32% | |
| Protein | 5.02g | 78% | |
| Vitamin C | 8.2mg | 107% | |
| Iron | 5.8mg | 253% | |
| Calcium | 17.8mg | 14% | |
* 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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