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Rich in omega-3 from salmon and fiber from carrots
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Salmon with carrot (180 g) has 216 calories. That works out to 120 calories per 100 g. It contains 7.6 g of carbs, 20.7 g of protein, 11.2 g of fat and 2.3 g of fiber. Its 4.1 µg of B12 covers 173% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 180 g
216
KCAL / 180G
Carbs
7.6g
· 3% DV
Protein
20.7g
· 41% DV
Fat
11.2g
· 14% DV
Fiber
2.3g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 14% · Protein 39% · Fat 47%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 216 kcal | |
| Total fat | 11.2 g | 14% |
| Saturated fat | 2.16 g | 11% |
| Trans fat | 0 g | |
| Sodium | 81 mg | 4% |
| Total carbohydrate | 7.6 g | 3% |
| Fiber | 2.3 g | 8% |
| Protein | 20.7 g | 41% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 180 g | 216 kcal |
| 1 slice (thin) | 50 g | 60 kcal |
| 1 slice (thick) | 80 g | 96 kcal |
| 100 g | 100 g | 120 kcal |
| 1 serving (small) | 120 g | 144 kcal |
| 1 piece (medium) | 150 g | 180 kcal |
| 1 cup (chopped) | 200 g | 240 kcal |
| 1 piece (large) | 220 g | 264 kcal |
| 1 serving (large) | 250 g | 300 kcal |
Calculated from 120 calories per 100 g.
To make salmon with carrot, roast or pan-cook salmon alongside thinly sliced carrot until the fish flakes easily and the carrot is tender. Lemon, dill, garlic, and black pepper complement both ingredients without masking the salmon.
Yes, salmon with carrot can bake in the same pan. Cut the carrots into thin pieces so they cook through alongside the fish, and check the salmon before the carrots are done to avoid drying it out.
Dill, lemon, garlic, and black pepper work especially well with salmon with carrot. A little mustard or paprika can add extra flavor, but use strong spices sparingly so they do not overpower the salmon.
Serve salmon with carrot with rice, potatoes, quinoa, or a crisp green salad. A lemony salad keeps the meal light, while grains or potatoes make it more filling; a simple yogurt or herb sauce also pairs well.
Yes, you can cook salmon with carrot in an air fryer. Cut the carrot into small, even pieces and start it before adding the salmon if needed, since thicker carrot pieces may take longer to soften than the fish.
Salmon with carrot is ready when the thickest part of the fish is opaque and separates easily into flakes, and the carrot is tender when pierced. For a precise safety check, use a food thermometer in the thickest part of the salmon.
Yes, you can reheat salmon with carrot, preferably gently so the fish does not become dry. Warm only the portion you plan to eat, covered in a pan or microwave, and stop as soon as it is heated through.
Yes, cooked salmon with carrot can be frozen in an airtight container, though the carrot may soften and the fish’s texture may change after thawing. Defrost it in the refrigerator and do not refreeze it once thawed.
Yes, salmon with carrot can be a nutritious meal: salmon provides omega-3 fats, while carrots contribute fibre. Pair it with a suitable grain or other vegetables for variety, and keep added salt and oil moderate.
Yes, babies can eat salmon with carrot once they are ready for solid foods, provided both ingredients are thoroughly cooked and served in a safe texture. Remove every bone, avoid added salt, and introduce fish in an age-appropriate portion.
Vitamins
B12
4.14µg · 173% DV
Vitamin A
1170µg · 130% DV
Vitamin D
13.5µg · 68% DV
B3
7.56mg · 47% DV
Minerals
Selenium
40µg · 73% DV
Phosphorus
234mg · 33% DV
Iodine
40µg · 27% DV
Potassium ⭐
612mg · 18% DV
Sodium
81mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 216 calories in 1 serving (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Salmon with carrot pairs salmon with carrots, usually baked, pan-cooked or steamed together. It is a simple combination rather than a dish tied to one particular region, and the vegetables can be cut into slices or batons and seasoned with herbs and lemon.
The salmon’s rich, tender texture contrasts with the carrots’ gentle sweetness. In English-speaking homes, it works as an easy main meal with salad, potatoes or grains; it can also be served with lemon and greens for a lighter plate. Salmon supplies protein and omega-3 fats, while carrots add fibre. For a lighter preparation, bake the ingredients with just a little oil and serve with plenty of vegetables.
Very high
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
2.16g
MONOUNSATURATED
3.96g
POLYUNSATURATED
2.7g
Omega 6:3 ratio 0.2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.