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Salmon and Chorizo Casserole

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

Nutritional information

 

Amount per serving

Protein (g)

34.1g

Energy (kJ)

2304kJ

Energy (kcal)

551kcal

Carbohydrate incl. fibre (g)

53.4g

Carbohydrate excl. fibre (g)

41.5g

Sugar (g)

17.1g

Fibre (g)

11.9g

Fat (g)

25.1g

Saturated fat (g)

5.1g

Unsaturated fat (g)

17.3g

Monounsaturated fat (g)

7.6g

Polyunsaturated fat (g)

9.6g

Trans fat (g)

0.1g

Cholesterol (mg)

49mg

Sodium (mg)

1021mg

Salt (g)

2.55g

Vitamin A (IU)

1220IU

Vitamin C (mg)

154.7mg

Calcium (mg)

187mg

Iron (mg)

8.08mg

Potassium (mg)

2326mg

Total

136.3g

9215kJ

2202kcal

213.8g

166.2g

68.5g

47.6g

100.2g

20.6g

69.3g

30.6g

38.5g

0.4g

194mg

4085mg

10.22g

4881IU

619.0mg

747mg

32.31mg

9305mg

  • 50 g chorizo
  • 1 red chilli pepper
  • 1 tinned white beans (400 g)
  • 100 g sundried tomato
  • 1 onion
  • 1 courgette
  • 2 bell peppers
  • 50 g watercress
  • 4 tbsp vegetable oil
  • 4 x 80 g salmon fillet
  • 1 tin of chopped tomatoes
  • 1 Knorr Fish Stock Pot
  • 50 g unpitted green or black olives
  • salt and pepper
  • quinoa (serving tip)