1 serving (150 grams) contains 350 calories, 20.0 grams of protein, 15.0 grams of fat, and 30.0 grams of carbohydrates.
Calories |
552.1 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 63.1 mg | 21% | |
| Sodium | 946.4 mg | 41% | |
| Total Carbohydrates | 47.3 g | 17% | |
| Dietary Fiber | 3.2 g | 11% | |
| Sugars | 3.2 g | ||
| protein | 31.5 g | 63% | |
| Vitamin D | 315.5 mcg | 1577% | |
| Calcium | 78.9 mg | 6% | |
| Iron | 3.2 mg | 17% | |
| Potassium | 473.2 mg | 10% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Salmon Focaccia is a delicious fusion of classic Italian bread and nutrient-rich seafood. This artisanal creation features a soft, herbed focaccia base topped with tender, oven-roasted salmon, fresh arugula, juicy cherry tomatoes, creamy ricotta, and a hint of lemon zest for a burst of brightness. Originating from the Mediterranean region, this dish blends the timeless simplicity of Italian cuisine with the health benefits of salmon, a lean protein loaded with omega-3 fatty acids that support heart and brain health. The addition of fresh vegetables and herbs provides key vitamins and antioxidants, while the airy focaccia offers a modest serving of carbs. Despite its wholesome ingredients, the dish may be higher in calories and sodium, depending on preparation methods. For a lighter version, consider limiting added oils or opting for whole wheat focaccia. Salmon Focaccia is a flavorful, balanced meal perfect for nourishing both body and soul.
Our nutrition data comes from trusted, authoritative sources to ensure accuracy and reliability. Below are specific scientific references and authoritative sources for this food item.
Additional Authoritative Sources:
Daily value percentages based on FDA guidelines. Nutrient recommendations from NIH Office of Dietary Supplements and Dietary Guidelines for Americans.
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