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Pan-Sautéed Barramundi with Arugula-Pistachio Pesto
and a Wilted Arugula and Chorizo Salad
- 15m prep
- 15m cook
- Serves 4

Calories | 897.79kcal | 45% |
---|---|---|
Fat | 83.41 | 119% |
Carbs | 13.16 | 5% |
Sugars | 5.19 | 6% |
Protein | 28.48 | 57% |
Sodium | 662.75mg | 33% |
Fiber | 4.54 | 16% |
* Percent Daily Values based on a 2,000 calorie diet. View all nutrients
Amount per serving
Calories | 897.79kcal | 45% |
---|---|---|
Fat | 83.41 | 119% |
Saturated Fat | 13.67 | 68% |
Trans Fat | 0.03 | 3% |
Monounsaturated Fat | 54.65 | 5465% |
Polyunsaturated Fat | 10.95 | 1095% |
Carbs | 13.16 | 5% |
Fiber | 4.54 | 16% |
Sugars | 5.19 | 6% |
Protein | 28.48 | 57% |
Cholesterol | 60.74mg | 20% |
Sodium | 662.75mg | 33% |
Calcium | 236.22mg | 30% |
Magnesium | 73.11mg | 19% |
% Daily Value*
Potassium | 1015.58mg | 29% |
---|---|---|
Iron | 3.23mg | 23% |
Zinc | 1.51mg | 15% |
Phosphorus | 239.92mg | 34% |
Vitamin A | 711.1mkg | 89% |
Thiamin B1 | 0.28mg | 25% |
Riboflavin B2 | 0.2mg | 14% |
Niacin B3 | 2.18mg | 14% |
Vitamin B6 | 0.53mg | 38% |
Folic Acid B9 | 86.01mkg | 43% |
Vitamin B12 | 0.51mkg | 20% |
Vitamin C | 22.69mg | 28% |
Vitamin D | 8.01mkg | 160% |
Vitamin E | 10.56mg | 88% |
Vitamin K | 116.07mkg | 155% |
* Percent Daily Values based on a 2,000 calorie diet.
Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients, here are the main ones:
Nutrients with positive impact
Fiber 4.54 | 16% DV |
Protein 28.48 | 57% DV |
Calcium 236.22mg | 30% DV |
Magnesium 73.11mg | 19% DV |
Potassium 1015.58mg | 29% DV |
Iron 3.23mg | 23% DV |
Vitamin A 711.1mkg | 89% DV |
Vitamin C 22.69mg | 28% DV |
Nutrients with negative impact
Saturated Fat 13.67 | 68% DV |
Trans Fat 0.03 | 3% DV |
Carbs 13.16 | 5% DV |
Sugars 5.19 | 6% DV |
Cholesterol 60.74mg | 20% DV |
Sodium 662.75mg | 33% DV |
“This dish is easy to prepare and comes together in a manner of minutes. With minimal planning, you can enjoy this meal any day of the week.” The recipe and photos are courtesy of Linda of Wild Greens & Sardines.
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