Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
Calories 376.5
Total Fat 18.2 g
Saturated Fat 5.4 g
Polyunsaturated Fat 4.9 g
Monounsaturated Fat 7.5 g
Cholesterol 85.0 mg
Sodium 781.9 mg
Potassium 1,202.0 mg
Total Carbohydrate 14.7 g
Dietary Fiber 4.3 g
Sugars 3.1 g
Protein 38.9 g
Vitamin A 70.5 %
Vitamin B-12 36.8 %
Vitamin B-6 49.5 %
Vitamin C 145.0 %
Vitamin D 0.0 %
Vitamin E 18.0 %
Calcium 8.7 %
Copper 20.1 %
Folate 69.2 %
Iron 11.8 %
Magnesium 49.3 %
Manganese 26.8 %
Niacin 82.4 %
Pantothenic Acid 16.1 %
Phosphorus 59.5 %
Riboflavin 24.8 %
Selenium 94.6 %
Thiamin 23.5 %
Zinc 10.6 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Salmon & Asparagus Stir-Fry

View the full Salmon & Asparagus Stir-Fry Recipe & Instructions
Submitted by: IORGMA

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Salmon & Asparagus Stir-Fry

304 calories of Chinook Salmon, (6 oz)

39 calories of Asparagus, fresh, (170 grams)

10 calories of Nakano Seasoned Rice Vinegar, (0.50 tbsp)

8 calories of Peppers, sweet, red, fresh, (0.25 medium (approx 2-3/4" long, 2-1/2" dia))

8 calories of Kikkoman Lite Soy Sauce, (0.75 tbsp)

5 calories of Cornstarch, (0.01 cup)

2 calories of Granulated Sugar, (0.13 tsp)

1 calories of Ginger Root, (0.75 tsp)

1 calories of Garlic, (0.25 clove)

0 calories of Fresh Chives, (0.50 tbsp chopped)

0 calories of Pepper, black, (0.06 tsp)

0 calories of Salt, (0.06 tsp)

0 calories of Water, tap, (0.19 cup (8 fl oz))


Nutrition & Calorie Comments  

This was amazingly delicious! I absolutely LOVED it. Great combination of flavors, loved the asparagus and red pepper together with the salmon...it was just awesome. I used my own low-sodium soy sauce substitute (3/4C garlic vinegar, 3T molasses/1Tonion powder) for 1/3 of the soy sauce. Was great! Submitted by:
ILIKETOZUMBA

(3/26/13)
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