Of which 0.6 g sugars and 4.7 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights 33.65 g protein per serving · Omega-3 (salmon) · Vitamin D (salmon)
Allergens fish
Roasted salmon with fresh herbs
Salmon steaks roasted with thyme, rosemary and green asparagus.
Ingredients
- 2 salmon steaks (320 g / 11½ oz)
- fresh thyme, to taste (3 g)
- fresh rosemary, to taste (3 g)
- 2 cloves garlic, sliced (6 g)
- 1 tbsp extra-virgin olive oil (10 g)
- 1 lemon (30 g / 1 oz)
- sea salt and pepper, to taste
- 150 g (5½ oz) green asparagus spears
Method
- Preheat the oven to 180 °C (350 °F).
- Place the salmon on a baking sheet lined with parchment paper.
The full method (7 steps), Rico's tip, the variations and storage are in the ebook “High Protein”. The English edition is coming soon.
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