Lunch

Salmon-Kale-Beet Stir-Fry is for Lunch.

Salmon-Kale-Beet Stir-Fry takes 5 minutes to prepare.

Salmon-Kale-Beet Stir-Fry takes 15 minutes to cook.

Salmon-Kale-Beet Stir-Fry makes 4 servings.

The ingredients for Salmon-Kale-Beet Stir-Fry are:

3.0 tbsp Extra Virgin Olive Oil
1.0 medium (2-1/4" to 3-1/4" dia.) Baked Potato, with skin
1.5 serving Eggs Over Easy (2 eggs)
4.0 clove Garlic
3.0 cup, chopped Kale
1.0 serving Beetroot, raw, 2in beet, 82g
4.0 oz Pink Salmon (fish)

Here is how you make Salmon-Kale-Beet Stir-Fry:

Heat potatoes, olive oil, and salt /seasonings, until potatoes have softened a little. Add garlic and cook for 30 seconds. Add salmon and eggs. Let eggs fry in the center, but scramble before yolks cook. Add finely chopped kale and shredded beet, and cook for 1 minute. Serve hot and salt as needed.Serving Size: 4 servingsNumber of Servings: 4.0Recipe submitted by SparkPeople user SOFIAICWEISS.

The nutritional information for Salmon-Kale-Beet Stir-Fry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 265.3

• Total Fat: 15.6 g
• Cholesterol: 180.2 mg
• Sodium: 116.4 mg
• Total Carbs: 17.9 g
• Dietary Fiber: 3.5 g
• Protein: 15.2 g

The dietary needs meet for Salmon-Kale-Beet Stir-Fry is Low Carb