Herb salmon with vegetables
(Percentage of daily recommendation)
| Calorie | 585 cal. | (28 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 5.8 μg | (29 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 50.4 μg | (84 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 22.5 mg | (188 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 5.9 μg | (197 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 1,468 mg | (37 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 11.2 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 112 mg | |||
| Complete sugar | 5 g |
Ingredients
Preparation steps
Scrub and rinse the potatoes thoroughly, cut in half lengthwise and boil in salted water about 20 minutes until done.
Preheat the oven to 120°C (approximately 250°F).
Rinse the salmon, pat dry and cut into 4 strips. Rinse the chervil and parsley, shake dry, pluck off the leaves and puree finely with the peeled garlic and the oil. Place the salmon on a baking sheet lined with parchment paper. Drizzle with a bit of herbal oil, season with salt and pepper and cook for 10-15 minutes in the oven.
Rinse and trim the zucchini, cut in half lengthwise and cut into slices. Saute in 1 tablespoon hot butter for 2-3 minutes. Season with salt and pepper.
Rinse the thyme, shake dry, pluck off the leaves and swirl with the remaining butter in a hot pan. Add the drained potatoes and season with salt and pepper.
Arrange the fish on plates and drizzle with the remaining oil. Arrange the vegetables as well and serve.