Of which 0 g sugars and 6.4 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 36.7 g protein per serving · Omega-3 (salmon) · Vitamin D (salmon)
Allergens fish, milk, tree nuts
Salmon with basil pesto
Pink inside, crisp outside, ready in 22 minutes.
Ingredients
- 2 salmon fillets (360 g / 12½ oz) — about 180 g each
- 4 tbsp basil pesto (40 g / 1½ oz)
- 1 tbsp olive oil (10 g)
- 1 lemon, sliced into rounds (30 g / 1 oz)
- salt and black pepper, to taste
- fresh basil — to serve
Method
- Pat the salmon fillets dry with paper towels.
- Season lightly with salt and pepper and brush with the olive oil.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Muscle Gain”. The English edition is coming soon.
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