Grilled Salmon with Asparagus and Potatoes

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Grilled Salmon with Asparagus and Potatoes
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Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
574
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie574 cal.(27 %)
Protein37 g(38 %)
Fat35 g(30 %)
Carbohydrates27 g(18 %)
Sugar added0 g(0 %)
Roughage3.8 g(13 %)
Vitamin A0.1 mg(13 %)
Vitamin D5.7 μg(29 %)
Vitamin E9.4 mg(78 %)
Vitamin K52.1 μg(87 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.6 mg(55 %)
Niacin23.7 mg(198 %)
Vitamin B₆1.2 mg(86 %)
Folate240 μg(80 %)
Pantothenic acid1.5 mg(25 %)
Biotin3.6 μg(8 %)
Vitamin B₁₂6 μg(200 %)
Vitamin C57 mg(60 %)
Potassium1,489 mg(37 %)
Calcium59 mg(6 %)
Magnesium95 mg(32 %)
Iron2.8 mg(19 %)
Iodine22 μg(11 %)
Zinc1.4 mg(18 %)
Saturated fatty acids9.9 g
Uric acid78 mg
Cholesterol96 mg
Complete sugar4 g

Ingredients

for
4
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
How healthy are the main ingredients?
potatoSalmonsalt

Preparation steps

1.

Scrub the potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 25 minutes.

2.

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.

3.

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.

4.

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.

5.

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.