Salmon with Baby Potato & Fennel Salad
with apple, dill, arugula & lamb's lettuce4.0(752)
Calories
:
613 kcalProtein
:
25.7g proteinTotal
:
25 minutesDifficulty
:
EasyCalorie Smart
Allergens:
- Vis
- Selderij
- May contain traces of allergens
Dill is a great addition to any garden! This fragrant herb is relatively easy to grow, dual-purpose (both the seeds and leaves are edible), and it attracts pollinators – to keep your garden thriving!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Fennel
½ piece
Apple
½ piece
Red onion
20 g
Arugula & lamb's lettuce
200 g
Baby potatoes
1 piece
Salmon fillet
(Contains: Vis)
2.5 g
Fresh dill
(May be present: Selderij)
Not included in your delivery
1 teaspoon
Mustard
½ tablespoon
[Plant-based] butter
½ tablespoon
[Plant-based] mayonnaise
1 teaspoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2565 kJ
Calories613 kcal
Fat31 g
Saturated Fat7.7 g
Carbohydrate51.6 g
Sugar16.9 g
Dietary Fiber12 g
Protein25.7 g
Salt0.6 g
Potassium588.5 mg
Calcium89.5 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 with Lid
•Salad Bowl
•Tall-Sided Pan
Cooking Steps
1
- Boil plenty of water in a pot or saucepan.
- Wash the baby potatoes and cut them in half, or any larger ones into quarters.
- Boil the potatoes for 12 - 15 minutes, covered, then drain and rinse under cold water.
2
- Quarter the fennel and remove the tough core, then chop the fennel into strips (see Tip).
- Core and dice the apple.
- Slice the onion into half rings and finely chop the dill.
Tip: the fennel will be served raw, but if preferred you can also fry it instead. Melt a knob of butter in a frying pan over medium-high heat and fry for 5 - 7 minutes.
3
- In a salad bowl, combine the mayonnaise with the mustard, the white wine vinegar and the dill.
- Season to taste with salt and pepper.
- Transfer the baby potatoes, apple, fennel and lettuce to the salad bowl and toss well to combine with the dressing.
- Season to taste with salt and pepper.
4
- Melt a knob of butter in a frying pan over medium-high heat.
- Fry the onion with the fish for 2 - 3 minutes on its skin, then flip and fry for 2 more minutes. Season to taste with salt and pepper.
- Serve the fish on plates. Stir the onion into the salad and serve alongside.
