Salmon with Fennel
Healthy, because
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 518 kcal | (25 %) | ||
| Protein | 36.3 g | (37 %) | ||
| Fat | 23.6 g | (20 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Roughage | 5.89 g | (20 %) | ||
| Saturated fatty acids | 8.49 g |
Ingredients
- Ingredients
- 800 grams small waxy potatoes
- 600 grams small Fennel bulb
- 600 grams Salmon
- Iodized salt
- freshly ground peppers
- 2 organic lemons
- 30 grams butter
- 1 Tbsp grainy Mustard
Preparation steps
Peel the potatoes, rinse and cook in boiling salted water for about 25 minutes. Trim fennel, rinse and cut into slices (setting aside the leaves). Add fennel slices to potatoes about halfway through the cooking time and continue cooking.
Cut the salmon into serving pieces, season with salt and pepper and place in a greased baking dish. Rinse lemons, cut into slices, place on top and bake on center rack of preheated oven at 180°C (approximately 350°F) for about 15 minutes.
Drain potatoes and fennel. Melt butter in a pan, stir in mustard, potatoes and fennel and season with salt and pepper. Sprinkle with chopped fennel leaves and serve with the salmon.
