Salmon a la Vizcaína
Salmon a la Vizcaína is a traditional Basque dish featuring salmon fillets cooked in a rich, savory sauce made from red peppers, tomatoes, and onions. It hails from the Basque Country, a region spanning parts of northern Spain and southwestern France, known for its exceptional seafood cuisine. The dish is typically finished with a splash of white wine and a sprinkle of parsley.
🍽️ Nutrition at a glance
This dish is a high-protein, moderate-fat meal, with the salmon providing omega-3 fatty acids and the sauce contributing vitamins A and C. A typical serving contains approximately 400-500 calories, depending on the amount of oil used in the sauce.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 38 g |
| Carbs | 12 g |
| Fat | 28 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 650 mg |
| Vitamin D | 15 mcg |
| Omega-3 (EPA+DHA) | 2.5 g |
| Vitamin B12 | 4.8 mcg |
| Selenium | 40 mcg |
| Vitamin C | 45 mg |
| Potassium | 680 mg |
| Niacin (B3) | 10 mg |
| Phosphorus | 420 mg |
Per 1 fillet with sauce (approx. 280 g) · estimated, varies by recipe
💡 What's interesting
The name 'a la Vizcaína' refers to the Vizcaya (Biscay) province in the Basque Country, highlighting the dish's deep regional roots. Nutritionally, it's a great way to enjoy the heart-healthy benefits of salmon while getting a boost of antioxidants from the red pepper-based sauce.
