Lemon Salmon with Mushroom-Dill Sauce
over parsnip mashed potatoes0.0(0)
Calories
:
775 kcalProtein
:
31.1g proteinDifficulty
:
EasyExtra Veggies
Allergens:
- Vis
- Melk (inclusief lactose)
- Selderij
- May contain traces of allergens
In this recipe, tangy sour cream meets savoury sautéed mushrooms and garlic, complete with dill for a rich, herby and refreshing sauce. Perfect when paired with seafood!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
200 g
Potatoes
1 piece
Salmon fillet
(Contains: Vis)
½ piece
Garlic
½ piece
Red onion
½ piece
Parsnip
125 g
Mushrooms
2.5 g
Fresh dill
(Contains: Selderij, May contain traces of allergens)
¼ piece
Lemon
50 g
Organic sour cream
(Contains: Melk (inclusief lactose))
Not included in your delivery
1 tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
½ piece
Low sodium vegetable stock cube
25 milliliters
Water for the sauce
½ teaspoon
Mustard
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3245 kJ
Calories775 kcal
Fat42.9 g
Saturated Fat13.2 g
Carbohydrate64.6 g
Sugar12.9 g
Dietary Fiber12.8 g
Protein31.1 g
Cholesterol30 mg
Salt0.8 g
Trans Fat0.1 g
Potassium1942.1 mg
Calcium130.8 mg
Iron1.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Baking Sheet with Baking Paper
•Tall-Sided Pan
Cooking Steps
1
- Preheat the oven to 200°C
- Peel the potatoes and the parsnip, then cut into rough pieces.
- Transfer to a pot or saucepan and submerge with water, then crumble in the stock cube (see pantry for amount). Boil for 12 - 15 minutes, then drain.
- Mash with a knob of butter, a splash of milk and the mustard. Season to taste with salt and pepper.
2
- Chop the onion and crush or mince the garlic.
- Zest the lemon and cut it into quarters. Slice the mushrooms and roughly chop the dill.
- Transfer the fish to a parchment-lined baking sheet, skin-side down.
- Drizzle with olive oil and top with some lemon zest as preferred. Season with salt and pepper, then bake in the oven for 10 - 12 minutes.
3
- Heat a drizzle of olive oil in a frying pan over medium-high heat.
- Fry the mushrooms with the garlic and the onion for 4 - 5 minutes until golden-brown.
- Reduce the heat and then stir in the sour cream.
- Season with salt and pepper, then simmer for 3 - 4 minutes, until the sauce has thickened enough to coat the back of a spoon.
4
- Shortly before serving, stir the dill into the sauce, along with a splash of water as necessary if it seems too thick.
- Serve the mash on plates and top with the fish.
- Pour over the creamy mushroom-dill sauce.
- Serve the lemon wedges alongside.
