10'

Σχετικά με τη συνταγή

Calories ~650kcal

Protein ~43g

Carbohydrates ~30g

Fat ~40g

Mediterranean

Preparation 10'

Cooking 45'

Servings 4

Διατροφική αξία ανά μερίδα

Calories ~650kcal

Protein ~43g

Carbohydrates ~30g

Fat ~40g

The recipe

ROASTED SALMON WITH POTATOES

Mediterranean

10' Preparation

45' Cooking

4 Servings

Nutrition per serving

~650 kcal Calories

~43 g Protein

~30 g Carbohydrates

~40 g Fat

Ingredients

1 kg salmon fillets
500 g baby potatoes
3 garlic cloves
60 ml olive oil
Salt
Freshly ground black pepper

For the Green Herb Sauce

1 garlic clove, from the cloves boiled with the potatoes
3 scallions, trimmed
3 sprigs rosemary
½ bunch parsley, leaves only
½ bunch dill, leaves only
1 sprig fresh tarragon, leaves only
1 sprig fresh cilantro, leaves only
1 tbsp capers
60 ml olive oil
2 anchovy fillets
1 lemon, zest and juice
4 pickles
Salt
Freshly ground black pepper

ROASTED SALMON WITH POTATOES

Preparation: 10' Cooking: 45' Servings: 4 Cuisine: Mediterranean

Nutrition per serving: Calories ~650 kcal · Protein ~43 g · Carbohydrates ~30 g · Fat ~40 g

Ingredients

1 kg salmon fillets
500 g baby potatoes
3 garlic cloves
60 ml olive oil
Salt
Freshly ground black pepper

For the Green Herb Sauce

1 garlic clove, from the cloves boiled with the potatoes
3 scallions, trimmed
3 sprigs rosemary
½ bunch parsley, leaves only
½ bunch dill, leaves only
1 sprig fresh tarragon, leaves only
1 sprig fresh cilantro, leaves only
1 tbsp capers
60 ml olive oil
2 anchovy fillets
1 lemon, zest and juice
4 pickles
Salt
Freshly ground black pepper

Method

In a pot filled with plenty of cold, salted water, boil the potatoes for approximately 20’. When the potatoes are almost ready, add the 3 garlic cloves, one of which will be used in the green herb sauce, along with the rosemary sprigs. Continue boiling for a few more minutes, allowing the potatoes and garlic to absorb the aromas.

Remove the potatoes and garlic from the pot and place them in a baking pan. Set aside one garlic clove for the green herb sauce. Add the remaining garlic cloves and rosemary, then drizzle with some of the olive oil. Gently press the potatoes with a fork to slightly open their surfaces. Season with salt and pepper.

Place the seasoned salmon fillets in the same baking pan and roast in a preheated oven at 180°C for approximately 20’.

When the salmon is ready and the potatoes have developed a beautiful golden color, remove the pan from the oven. Drizzle with a little extra virgin olive oil, add some of the green herb sauce, and serve.
For the Green Herb Sauce

Place the boiled garlic clove, anchovies, scallions, pickles, and capers in a blender.

Add the dill, parsley, tarragon, cilantro, lemon zest and juice, olive oil, a little salt, and freshly ground black pepper.

Blend on high speed until all the ingredients are well combined and a fresh, aromatic green sauce is created.

Serve the sauce alongside the salmon and potatoes.
TIPS

During roasting, make sure the salmon remains juicy and the potatoes develop a beautiful golden color.

Boiling the potatoes with garlic and rosemary gives them a deeper flavor and aroma. At the same time, the garlic becomes milder, making it ideal for use in the green herb sauce.

METHOD

In a pot filled with plenty of cold, salted water, boil the potatoes for approximately 20’. When the potatoes are almost ready, add the 3 garlic cloves, one of which will be used in the green herb sauce, along with the rosemary sprigs. Continue boiling for a few more minutes, allowing the potatoes and garlic to absorb the aromas.

Remove the potatoes and garlic from the pot and place them in a baking pan. Set aside one garlic clove for the green herb sauce. Add the remaining garlic cloves and rosemary, then drizzle with some of the olive oil. Gently press the potatoes with a fork to slightly open their surfaces. Season with salt and pepper.

Place the seasoned salmon fillets in the same baking pan and roast in a preheated oven at 180°C for approximately 20’.

When the salmon is ready and the potatoes have developed a beautiful golden color, remove the pan from the oven. Drizzle with a little extra virgin olive oil, add some of the green herb sauce, and serve.

For the Green Herb Sauce

Place the boiled garlic clove, anchovies, scallions, pickles, and capers in a blender.

Add the dill, parsley, tarragon, cilantro, lemon zest and juice, olive oil, a little salt, and freshly ground black pepper.

Blend on high speed until all the ingredients are well combined and a fresh, aromatic green sauce is created.

Serve the sauce alongside the salmon and potatoes.

TIPS

During roasting, make sure the salmon remains juicy and the potatoes develop a beautiful golden color.

Boiling the potatoes with garlic and rosemary gives them a deeper flavor and aroma. At the same time, the garlic becomes milder, making it ideal for use in the green herb sauce.