Salmon with Fried Baby Potatoes
with green beans, fennel and mustard-dill dressingCalories
:
835 kcalProtein
:
34.9g proteinTotal
:
35 minutesDifficulty
:
EasyAllergens:
- Vis
- Selderij
- May contain traces of allergens
- Pinda's
- Noten
- Sesamzaad
This recipe provides 250 grams of vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
200 g
Baby potatoes
100 g
Green beans
½ piece
Red onion
½ piece
Fennel
½ piece
Lemon
5 g
Fresh dill
(May be present: Selderij)
15 g
Capers
10 g
Pumpkin seeds
(May be present: Pinda's, Noten, Sesamzaad)
1 piece
Salmon fillet
(Contains: Vis)
Not included in your delivery
½ tablespoon
Olive oil
1 tablespoon
[Plant-based] mayonnaise
1 teaspoon
Mustard
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3496 kJ
Calories835 kcal
Fat52.1 g
Saturated Fat11.2 g
Carbohydrate47.3 g
Sugar11.6 g
Dietary Fiber15.8 g
Protein34.9 g
Salt1.5 g
Potassium931.5 mg
Calcium167.6 mg
Iron3.5 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
•Casserole with Lid
•Pan with Lid
•Salad Bowl
•Small Bowl
•Tall-Sided Pan
Cooking Steps
1
- Wash the baby potatoes and cut them in half.
- Heat a drizzle of olive oil in a deep frying pan and fry the baby potatoes for 15 minutes over medium-high heat, covered.
- Remove the lid and continue frying for a further 5 - 10 minutes, tossing regularly. Season with salt and pepper.
2
- Discard the tips of the green beans and cut them in half.
- Transfer the green beans to a pot or saucepan and cover with a shallow layer of water.
- Add a pinch of salt and cover with the lid, then bring to the boil and allow to cook gently for 4 - 6 minutes until al dente. Then drain and set aside.
- In the meantime, chop the onion into half rings. Quarter the fennel and remove the tough core, then chop the fennel into strips.
3
- Slice half of the lemon and juice the rest into a small bowl.
- Finely chop the dill.
- In a salad bowl combine the lemon juice, dill, mayonnaise, mustard and half of the capers. Season with salt and pepper.
- Add the green beans and the fennel to the salad bowl and toss well to combine.
4
- Heat a clean frying pan over high heat and toast the pumpkin seeds unitl they start to pop. Remove from the pan and set aside.
5
- In the same frying pan, heat a knob of butter over medium-high heat and fry the onion with the rest of the capers.
- Place the salmon filet in the pan skin-side down and fry for 2 - 3 minutes.
- Add the lemon slices to the pan, turn the salmon over and fry for 2 minutes on the other side. Season with salt and pepper.
6
- Serve the baby potatoes and the salad on plates.
- Serve the salmon alongside and top with the lemon slices, onion and capers.
- Garnish with the pumpkin seeds.
