40 Aprons · by Sam Guarnieri
Sous Vide Salmon
NUTRITION · PER SERVING75M COOK
CAL 11%·PRO 56%
CARBS 2G4% OF CAL
1G FIBER1G OTHER1G TOTAL SUGAR
FAT 11G46% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Salmon fillets cooked sous vide until perfectly tender, then quickly seared for a crisp crust. Seasoned simply with salt, pepper, herbs, and finished with butter.
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Nutrition & ingredients
Ingredients
serves 4- 4 salmon fillets (approximately 5-6 ounces each)
- salt (to taste)
- freshly cracked black pepper (to taste)
- 1 tablespoon olive oil (or other neutral oil)
- 1 lemon (sliced into thin coins)
- ½ cup fresh herbs of choice (fresh dill, parsley, thyme, etc.)
- 2 tablespoons butter (or ghee)
At a glance
PER SERVING · TIME 75M
CAL 11%·PRO 56%
CARBS 2G4% OF CAL
1G FIBER1G OTHER1G TOTAL SUGAR
FAT 11G46% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 656mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 53mg
- Calcium
- 19mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 656MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.