How many calories are in Lemon Salmon with Rice?
Lemon Salmon with Rice has about 521 calories per serving based on the current ingredient list and serving size on this page.
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Lemon Salmon with Rice
Lemon Salmon with Rice is a Dinner international recipe with 521 calories per serving, nutrition details, and step-by-step preparation guidance.
Calories
521 kcal
Total Time
20 min
Servings
1
Protein
34.1 g
Ingredients
- Salmon150 g
- Lemon Juice1 tablespoon (15 g)
- Garlic1/2 clove (2 g)
- Rice1 cup (200 g)
Instructions
- 1
Step 1
For this recipe you need cooked rice.
- 2
Step 2
Place a non-stick pan over high heat. Remember, if you do not have this type of pan, add some oil.
- 3
Step 3
While heating, season the salmon with salt and pepper. Once heated, add the salmon and cook over medium heat for 3-4 minutes per side.
- 4
Step 4
Once browned, remove and serve with the rice. Pour the lemon juice over the fish.
- 5
Step 5
Serve with the vegetables of your choice.
Nutrition Snapshot
Macros and micros at a glance
Calories
521
Protein
34.1g
Carbs
43.8g
Fat
16.1g
Fiber
2.1g
Micronutrients
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Vegetarian
No
Vegan
No
Gluten Free
Yes
Dairy Free
No
Allergens
FishTree NutGluten
Meal Prep and Storage
Make it easier to prep ahead
Lemon Salmon with Rice can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
Frequently Asked Questions
Common questions about Lemon Salmon with Rice
Is Lemon Salmon with Rice suitable for vegetarians?
No. Lemon Salmon with Rice is not vegetarian as written because it includes Salmon.
Is Lemon Salmon with Rice gluten-free?
Yes. Lemon Salmon with Rice is gluten-free as written, but always double-check packaged ingredients if cross-contact matters to you.
Are there any allergen ingredients in Lemon Salmon with Rice?
Yes. This recipe includes Fish, Tree Nut, and Gluten. Always review ingredient labels if you are cooking for an allergy-sensitive household.
Can I make Lemon Salmon with Rice ahead of time?
Lemon Salmon with Rice can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
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