Grilled Salmon with Asparagus and Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 574 cal. | (27 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 5.7 μg | (29 %) | ||
| Vitamin E | 9.4 mg | (78 %) | ||
| Vitamin K | 52.1 μg | (87 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 23.7 mg | (198 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 240 μg | (80 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,489 mg | (37 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 96 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 600 grams waxy, young potatoes
- salt
- 600 grams Salmon (ready to cook, skinless)
- freshly ground white peppers
- lemon juice
- 500 grams green Asparagus
- 80 grams smoked, diced Pancetta
- 2 Tbsps vegetable oil
- 2 Tbsps scallions
Preparation steps
Scrub the potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 25 minutes.
Meanwhile, rinse the salmon, pat dry, divide it into 4 equal pieces and season with salt and pepper. Drizzle with lemon juice and let stand 15 minutes.
Peel the bottom third of the asparagus, cut off the woody ends and cut the spears on the diagonal into 2 cm (approximately 3/4-inch) pieces.
Drain the potatoes, let stand to evaporate the water and cut in half lengthwise. Heat a skillet, add the bacon, potatoes and asparagus and cook, stirring occasionally until the potatoes are golden brown and the bacon is crisp. Season with salt and pepper.
In a grill pan heat a little oil. Saute the fish briefly on both sides. Reduce the heat and let the fish cook until translucent and easily pierced with a knife. Place potato, bacon and asparagus mixture on a plate, place the fish on top and serve sprinkled with chopped chives.
