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Has dairy from:
Has seafood from:
Not Mediterranean due to:
Not vegan due to:
creme fraiche pacific salmon
Not vegetarian due to:
Not paleo due to:
creme fraiche edamame
This recipe has no customizations.
Nutrition to Balance
This recipe has Calories as 187%, Fat (total lipid) as 266%, Protein as 148% and Sodium as 189% (as a percentage of RDA).
You'll likely need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 13.0% of RDA
• Calories: 187% of RDA
• Carbs: 9.7% of RDA
• Fat (total lipid): 266% of RDA
• Fiber: 32.8% of RDA
• Fructose: 8.2% of RDA
• Protein: 148% of RDA
• Sodium: 189% of RDA
• Sugar: 33.5% of RDA
• Vitamin A (IU): 172% of RDA
• Vitamin B6: 231% of RDA
• Vitamin C: 173% of RDA
• Iron: 26.6% of RDA
• Magnesium: 103% of RDA
• Manganese: 81.6% of RDA
• Niacin: 322% of RDA
• Potassium: 89.2% of RDA
• Zinc: 37.8% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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Then, whisk together creme fraiche, mustard, lemon zest, lemon juice and salt (1/4 tsp).
Cover with plastic wrap and set aside.
First, preheat the oven to 350. Heat a large ovenproof skillet over medium-high heat. Season the salmon on both sides with the salt (1/2 tsp).
Add the oil to the pan (2 tbsp), then use tongs to gently place the salmon flesh side down in the pan. Allow the salmon to cook undisturbed to form an evenly golden crust. Using a spatula, gently flip each fillet.
Heat the olive oil in a medium pan skillet over medium-high heat (3 tbsp). Add the bell pepper and shallot and cook for 4 minutes, stirring often with a wooden spoon.
Add the edamame, corn, and salt and continue to cook for 3 minutes. Remove the pan from the ehat and stir in the kale, lemon juice and basil.
Place 2 tablespoons of the sauce in a a circle on each serving plate. Top with 1/2 cup of the succotash and sa salmon fillet. Serve with more sauce on the side if desired.
NOTES, TIPS, TRICKS, HINTS, ETC:
This recipe has the following nutrient totals:
Protein 167 g
Carbohydrates 26.6 g
Iron 5.02 mg
Fiber 9.17 g
Calcium 130 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.