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• Serving size: about 1 plate (approx. 250–300 g total), usually split into ~150 g salmon with sauce and ~100 g jasmine rice.
• Calories: 550–650 kcal per serving.
• Protein: 30–35 g (mainly from salmon).
• Carbohydrates: 45–50 g (mostly from rice).
• Fat: 25–30 g (includes fats from salmon and creamy sauce).
• Sodium: 400–600 mg (depends on seasoning and sauce ingredients).
• Fiber: 1–2 g (from rice and spinach).
Key nutrient notes
• Omega‑3: Salmon provides ~1.5 g of omega‑3 fatty acids.
• Vitamins: Spinach adds vitamin K, vitamin A, and folate; sundried tomatoes add lycopene and vitamin C.
• Sauce impact: The cream‑based sauce raises total fat and calories; substituting with a lighter base (e.g., Greek yogurt) can cut fat by ~30%.
• Serving size: about 1 plate (approx. 250–300 g total), usually split into ~150 g salmon with sauce and ~100 g jasmine rice.
• Calories: 550–650 kcal per serving.
• Protein: 30–35 g (mainly from salmon).
• Carbohydrates: 45–50 g (mostly from rice).
• Fat: 25–30 g (includes fats from salmon and creamy sauce).
• Sodium: 400–600 mg (depends on seasoning and sauce ingredients).
• Fiber: 1–2 g (from rice and spinach).
Key nutrient notes
• Omega‑3: Salmon provides ~1.5 g of omega‑3 fatty acids.
• Vitamins: Spinach adds vitamin K, vitamin A, and folate; sundried tomatoes add lycopene and vitamin C.
• Sauce impact: The cream‑based sauce raises total fat and calories; substituting with a lighter base (e.g., Greek yogurt) can cut fat by ~30%.