A source of omega-3 fatty acids and protein, this dish supports heart and brain health. Vegetables add fiber and vitamins, while sour cream gives a creamy texture and rich flavor. Perfect for a balanced diet.
| Ingredient | Qty, g | ||
|---|---|---|---|
| Pink salmon | |||
| Sour cream 30% | |||
| Tomato | |||
| Bulgarian pepper | |||
| Onion | |||
| Lemon | |||
| Cooking salt | to taste | ||
| Black pepper | to taste | ||
| Cheese | |||
| Product release: | 1 455 | ||
| Restore to default | |||
| Add a dish to the menu | |||
| 10 | ||
| 15 | ||
| 10 | ||
| 10 | ||
| 40 | ||
1 25 | ||
|---|---|---|
| 100 grams | |
|---|---|
| Proteins | 10.5 |
| Digestible proteins | 10.1 |
| Fats | 8.1 |
| Net carbohydrates | 2.1 |
| Calories | 135 kcal |
| Indexes | |
| Glycemic index | 7.1 |
| Glycemic load | 0.5 |
| Insulin index, II | 23.3 |
| Disease inflammatory index, DII | -0.45 |
| Antioxidant, ORAC | 570 |
| Weight loss | Detention | Set |
|---|---|---|
| 14% | 10% | 8% |
| 972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid | |
| Recommendations (3) | |
| |
- Histidine9,6%
- Tryptophan73%
- Phenylalanine20%
- Methionine51%
- Threonine33%
- Lysine77%
- Valin37%
- Isoleucine4,8%
- Leucine36%
- ClassQty, g
- Omega-30
- Omega-60
- Omega-90.02
- Cholesterol0.04
| Nutrient | % of RDA |
|---|---|
| Selenium | 29292653164 |
| Phosphorus | 21212130158 |
| Iodine | 16161127122 |
| Probiotics | 99917?2 |
| Lycopene | 99918?2 |
| Nickel | 88819?3 |
| Potassium | 81091275 |
| Copper | 5551132 |
| Nutrient | % of RDA |
|---|---|
| Cholesterol | 21212185?43 |
| Palmitic acid (Saturated) | 5558?10 |
| Nutrient | % of RDA |
|---|---|
| Lysine | 5577771603819 |
| Tryptophan | 527373183297 |
| Methionine | 3851511073826 |
| Valin | 27373778?12 |
| Leucine | 26363677249 |
| Alanine | 244848120?? |
| Threonine | 23333368?? |
| Phenylalanine | 14202041258 |
| Arginine | 1010102482 |
| Cysteine | 8101025106 |
| Tyrosine | 812829145 |
| Serin | 77411?2 |
| Histidine | 7101020?5 |
Clean the fillet of pink salmon (700 g), remove the backbone and large bones, then cut it in half lengthwise.
Transfer the fillet to a deep bowl, season with salt and pepper to taste, and drizzle with the juice of half a lemon.
Let the fish marinate for 15 minutes.
Finely chop the onion (1 piece). Dice the tomatoes (2 pieces) and cut the bell pepper (1 piece) into thin strips.
Place the pink salmon fillet on a baking sheet lined with parchment paper.
Spread a layer of sour cream (250 g) over the fish. Then carefully layer the vegetables: first the onion, then the tomatoes, and finally the bell pepper.
Sprinkle the vegetables with salt and spices to taste.
Finally, make a lattice pattern with the sour cream on top.
Preheat the oven to 180°C. Place the baking sheet with the fish in the oven and bake for 35–40 minutes.
To prevent the vegetables from burning, cover the top with foil 10 minutes before the baking time is up.
If desired, sprinkle the dish with grated cheese (50 g) at the end and bake for another 5 minutes to melt the cheese and create a crust.
| Health benefits | |
|---|---|
| Testosterone increase | |
| For intimate health (blood circulation) | |
| Protection from viruses | |
| Boosting Immunity | |
| Thyroid support | |
| Metabolism Boost | |
| Enhancing brain function and memory | |
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