Baked Salmon Trout with Spiced Roasted Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 497 cal. | (24 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 27 μg | (135 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 35.9 μg | (60 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 15.3 mg | (128 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 7.5 μg | (250 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 1,736 mg | (43 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 497 mg | |||
| Cholesterol | 84 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 kilogram waxy potatoes
- 6 Tbsps olive oil
- 1 tsp sweet ground paprika
- ½ tsp ground Cumin
- 1 pinch ground Saffron
- salt
- freshly ground peppers
- 6 garlic cloves
- 1 organic lemon
- 600 grams Steelhead trout (with skin)
- 250 grams Vine tomato
- 1 Tbsp chopped parsley
Preparation steps
Preheat the oven to 200°C (approximately 390°F).
For the potatoes: Rinse the potatoes and thinly slice or cut into bite-size pieces.In a bowl, whisk the oil with the paprika, cumin and saffron, and season with salt and pepper to taste. Toss the potatoes with 4 tablespoons of the oil mixture and place in a baking dish. Peel the garlic and add to the dish. Rinse the lemon in hot water, wipe dry, and cut into quarters. Squeeze the juice from 1 quarter over the potatoes. Place the remaining lemon quarters on the potatoes and bake for 30 minutes.
For the fish: Rinse the fish, pat dry and cut into 4 equal pieces. Place on top of the potatoes and brush with the remaining oil. Rinse the tomatoes and place on top of the potatoes as well. Bake for 15-20 minutes.
For serving: Serve garnished with the parsley and squeeze with the remaining lemon wedges.
