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Salmone Alla Toscana

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)371.4178
Energy (kCal)2726.5576
Carbohydrates (g)31.0546
Total fats (g)117.6102
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oven to 400°F | 2. In a shallow baking dish, lightly coat the bottom with 1 tbls of olive oil. | 3. Place salmon, skin side down, in baking dish and sprinkle with salt and pepper. Drizzle 2 tbls of olive oil over salmon and set aside. | 4. In a frying pan heat the remaining olive oil and add fennel, garlic and as many artichoke heart as you like. (Drain and pat dry the artichokes before adding them.) Saute for about five minutes. | 5. Remove from heat and stir in sun-dried tomatoes, dill and lemon juice. | 6. Pour over salmon and bake 15 to 20 minutes until fish flakes with a fork. | 7. Thoroughly wash spinach and steam until wilted. | 8. Place salmon on a plate of spinach, top with mixture and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    salmon fillet 4 2574.9392 0.0 359.7661 114.9656
    artichoke heart 1/2 cup marinated - - - -
    fennel bulb 1 chopped - - - -
    sun tomato 1/2 cup sun-dried chopped - - - -
    spinach 1 lb 99.7904 17.6901 9.979 1.3608
    garlic clove 3 chopped - - - -
    extra virgin olive oil 5 tablespoons - - - -
    dill 3 teaspoons chopped 19.215 3.4757 1.0067 0.9159999999999999
    lemon juice 1/2 cup 26.84 8.418 0.42700000000000005 0.2928
    salt 1/4 teaspoon - - - -
    black pepper 1 teaspoon ground 5.773 1.4708 0.239 0.075

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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