Lemon and herb salmon with asparagus and crispy potatoes
from Paulina
Tender salmon fillet meets crispy potatoes. A protein-rich fish dish with a refreshing hint of lemon and crunchy vegetables. Packed with protein and simply delicious.
Nutritional values per serving
The nutritional values refer to 1 serving:
503
calories
29.99 g
protein
26.85 g
carbohydrates
30.65 g
Fat
preparation
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1
Preheat the oven to 200°C (top and bottom heat). Boil the potatoes in salted water until tender.
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2
Meanwhile, marinate the salmon with 1 tablespoon of olive oil, salt, pepper, chopped dill and parsley, and the juice of half a lemon. Let it marinate for at least 15 minutes.
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3
Drain the cooked potatoes and place them on a baking sheet lined with parchment paper. Lightly crush them with a glass. Season the crushed potatoes with a little oil, salt, and pepper, and place them in a preheated oven. After about 20 minutes, the potatoes should be nice and crispy. Place the salmon on another baking sheet lined with parchment paper, sprinkle with capers and a little lemon zest. Bake at 200°C (390 °F ) for 10–12 minutes, until cooked through but still moist.
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4
Meanwhile, prepare the asparagus or broccoli. For the asparagus, trim the woody ends and sauté in a pan with a little olive oil or butter until lightly browned and tender. Season with salt and pepper. For the broccoli, bring a small pot of salted water to a boil and blanch the broccoli for about 5–7 minutes.
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5
Arrange the potatoes, asparagus/broccoli, and salmon on a large plate. Garnish with fresh herbs and lemon slices. Optional: add additional green vegetables.
