Directions:
- HEAT 2 tablespoons of the olive oil in a large saucepan over a medium heat and cook the onion for 5 minutes. ADD the garlic, lemon zest and zucchini and cook for another 3 minutes. ADD the rice and cook for a minute, stirring to coat the rice grains with oil. POUR in the wine and stock, add the dill, salt and pepper and bring to the boil. COVER with a lid, reduce the heat to low and cook for 18 minutes. ADD the peas and salmon on top and cook, covered, for another 2 minutes. STIR in the reserved tablespoon of olive oil, the lemon juice and cheese and mix until well combined.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1724.27 Kcal (7219 kJ) | ||
| Calories from fat | 280.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.19g | 48% | |
|---|---|---|---|
| Cholesterol | 59.17mg | 20% | |
| Sodium | 38698.44mg | 1612% | |
| Potassium | 256.3mg | 5% | |
| Total Carbs | 263.43g | 88% | |
| Sugars | 4.65g | 19% | |
| Dietary Fiber | 3.74g | 15% | |
| Protein | 33.58g | 67% | |
| Vitamin C | 19.4mg | 32% | |
| Iron | 0.6mg | 3% | |
| Calcium | 217.8mg | 22% | |
| Amount Per 100 g | |||
| Calories | 264.08 Kcal (1106 kJ) | ||
| Calories from fat | 43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.78g | 48% | |
|---|---|---|---|
| Cholesterol | 9.06mg | 20% | |
| Sodium | 5926.76mg | 1612% | |
| Potassium | 39.25mg | 5% | |
| Total Carbs | 40.34g | 88% | |
| Sugars | 0.71g | 19% | |
| Dietary Fiber | 0.57g | 15% | |
| Protein | 5.14g | 67% | |
| Vitamin C | 3mg | 32% | |
| Iron | 0.1mg | 3% | |
| Calcium | 33.4mg | 22% | |
* 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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