Of which 0.6 g sugars and 4.4 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 26.8 g protein per serving · Omega-3 (salmon) · Vitamin D (salmon)
Allergens fish, milk
Salmon stuffed with spinach and cheese
Salmon fillets slit open and filled with a creamy spinach mixture.
Ingredients
- 4 salmon loins (500 g / 1 lb)
- 1 package of spinach (150 g / 5½ oz)
- 40 g (1½ oz) reduced-fat cream cheese
- 1 lemon, juice + zest (15 g / ½ oz)
- 1 clove garlic, minced (5 g)
- a drizzle of olive oil (10 g)
- salt and pepper, to taste
Method
- In a skillet with a drizzle of olive oil and the minced garlic, sauté the spinach until it wilts down. Season with salt and pepper and take it off the heat.
- Mix the spinach with the reduced-fat cream cheese in a separate bowl.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “High Protein”. The English edition is coming soon.
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