Lemon-Baked Salmon with Asparagus & Roast Potato Salad
with pesto and Greek-style cheese | 2 servings5.0(4)
Calories
:
939 kcalProtein
:
44.9g proteinTotal
:
35 minutesDifficulty
:
EasyRecipe
Allergens:
- Vis
- Cashewnoten
- Melk (inclusief lactose)
- Ei
- Pinda's
- Noten
- May contain traces of allergens
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
/ Serving 2 people
400 g
Potatoes
2 piece
Salmon fillet
(Contains: Vis)
40 g
Green pesto
(Contains: Cashewnoten, Melk (inclusief lactose) May be present: Pinda's, Noten)
90 g
Arugula & lamb's lettuce
1 piece
Lemon
250 g
Green asparagus
100 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
2 piece
Egg
(Contains: Ei)
Not included in your delivery
3 tablespoon
Olive oil
½ teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3931 kJ
Calories939 kcal
Fat64.6 g
Saturated Fat17.1 g
Carbohydrate43.1 g
Sugar6.1 g
Dietary Fiber10 g
Protein44.9 g
Salt2.2 g
Potassium60 mg
Calcium4 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
•Baking Sheet with Baking Paper
•Saucepan
•Bowl
•Large Bowl
Cooking Steps
1
- Preheat the oven to 220°C.
- Peel or wash the potatoes, then cut into 2cm chunks and transfer to a parchment-lined baking sheet. Drizzle over a third of the olive oil and season with salt and pepper, then toss together. Roast for 25 - 30 minutes.
- Boil plenty of water in a saucepan. Carefully transfer the eggs to the water and boil for 8 - 10 minutes. Rinse the eggs under cold water, then remove the shell and cut in half.
2
- Cut off 2cm from the base of the asparagus and discard, then cut the rest into thirds. Slice half of the lemon and juice the other half into a large bowl.
- Place the salmon skin-side down on a parchment-lined baking sheet, season with salt and pepper and top with a few lemon slices. Roast for 10 - 15 minutes.
- In a bowl, toss the asparagus with a third of the olive oil and salt and pepper. Add to the baking sheet and roast alongside the salmon for the last 6 - 8 minutes.
3
- To the lemon juice, add the pesto, sugar and rest of the olive oil. Crumble in three-quarters of the cheese, then mix well to combine.
- Add the roasted potatoes, asparagus and lettuce and toss well to mix with the dressing.
- Serve the salad in bowls and place the salmon and eggs on top.
- Crumble over the rest of the cheese and garnish with the remaining lemon slices.
