Baked Salmon with Potatoes and Arugula
Nutritional values
(Percentage of daily recommendation)
| Calorie | 699 cal. | (33 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 7.5 μg | (38 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 57.7 μg | (96 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 28.2 mg | (235 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 147 μg | (49 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 1.9 μg | (4 %) | ||
| Vitamin B₁₂ | 7.7 μg | (257 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 1,648 mg | (41 %) | ||
| Calcium | 202 mg | (20 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 16.4 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 156 mg | |||
| Complete sugar | 3 g |
Ingredients
Preparation steps
Peel, rinse and cut potatoes into pieces. Cook in salted boiling water, about 25 minutes.
Meanwhile, rinse, trim, and thinly slice scallions crosswise. Peel and finely chop onion. In a pan, sauté onion and scallions in 1 tablespoon melted butter until translucent. Remove from heat and season with pepper.
Preheat oven to 200°C (approximately 400°F).
Rinse salmon, pat dry and cut into 4 approximately equal pieces. Season with salt and pepper. In a frying pan, fry salmon, skin-side down, in hot oil, about 2 minutes. Turn salmon pieces, fry briefly and remove from the pan. Place salmon pieces, skin-side down, on a baking sheet lined with parchment paper. Spread salmon with onion, sprinkle with cheese and bake about 10 minutes.
Rinse arugula, parsley and dill and shake dry. Tear arugula into pieces and coarsely chop herbs.
Drain potatoes. In a pan, melt remaining butter. Add potatoes, arugula, and parsley and stir until warmed through. Season with salt and serve with salmon on plates. Serve sprinkled with dill.
