Super quick salmon and creamy lemon thyme sauce
with potatoes and fresh saladCalories
:
986 kcalProtein
:
30.2g proteinTotal
:
10 minutesDifficulty
:
EasyAllergens:
- Vis
- Melk (inclusief lactose)
- Sesamzaad
- Noten
- Macadamianoten
- Amandelnoten
- Paranoten
- Pinda's
- Hazelnoten
- Walnoten
- Pistachenoten
- Cashewnoten
- Pecannoten
- May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Salmon fillet
(Contains: Vis)
200 g
Potatoes
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
½ piece
Garlic
1 piece
Little gem
1.5 piece
Tomato
½ sachet(s)
Dried thyme
½ piece
Lemon
10 g
Sunflower seeds
(May be present: Sesamzaad, Noten, Macadamianoten, Amandelnoten, Paranoten, Pinda's, Hazelnoten, Walnoten, Pistachenoten, Cashewnoten, Pecannoten)
½ sachet(s)
Sicilian-style herb mix
Not included in your delivery
1.25 tablespoon
[Plant-based] butter
1.5 tablespoon
Extra virgin olive oil
1.5 teaspoon
Honey [or plant-based alternative]
1.5 teaspoon
White wine vinegar
½ teaspoon
Mustard
to taste
Salt and pepper
Nutrition Values
Energy (kJ)4126 kJ
Calories986 kcal
Fat68.4 g
Saturated Fat23.9 g
Carbohydrate56.2 g
Sugar16.8 g
Dietary Fiber12.1 g
Protein30.2 g
Salt0.8 g
Potassium1219.9 mg
Calcium27.3 mg
Iron1.3 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.
Cooking Steps
1
- Melt a generous knob of butter in a frying pan over medium-high heat and fry the salmon filet on the skin for 2 - 3 minutes.
- Mince the garlic. Cut the lemon into quarters.
- Turn the salmon over, add the garlic and dried thyme, and fry for 2 minutes on the other side. Season with salt and pepper. Remove the salmon from the pan and keep covered warm.
- Add the cooking cream to the pan and per person: 1/2 tbsp of water and the juice of 1 lemon wedge. Season with salt and pepper and let simmer until serving.
2
- In the meantime, cut the potatoes into thin wedges.
- Place the potatoes in a large microwave-safe bowl, sprinkle over the Sicilian-style herbs and top with a small knob of butter and 1 tbsp of water per person.
- Cover the bowl with plastic wrap and poke a few holes in the wrap.
- Microwave on high for 5 - 6 minutes or until soft when pricked with a fork. Season to taste with salt and pepper.
3
- Cut the little gem into bit-sized pieces and the tomatoes into wedges.
- In a small bowl, mix the extra virgin olive oil (1.5 tbsp pp), honey (1.5 tsp pp), white wine vinegar (1.5 tsp pp) and mustard (1/2 tsp pp) into a dressing. Season with salt and pepper.
4
- Serve the salmon and potatoes on plates and drizzle the lemon thyme sauce over.
- Serve the salad alongside, drizzle with the honey mustard dressing and garnish with the sunflower seeds.
