Photo: Caroline Attwood
Estimated Nutrition (whole recipe, rough)
475
Calories
24g
Protein
28g
Fat
35g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 ounces orzo
- 2 teaspoon olive oil
- 1 1/2 cups chopped onion, divided
- 1 tablespoon chopped fresh rosemary
- 4 salmon fillets (5 ounces each), skin on
- 1/4 cup plus 1 tablespoon chopped fresh basil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 cloves garlic, chopped
- 1 pint grape tomatoes, halved
- 1/4 cup pitted kalamata olives, sliced
- 2 tablespoons chopped fresh parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes