Salmon with Orange and Herb Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 239 cal. | (11 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 107.2 μg | (179 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 1.9 μg | (4 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 780 mg | (20 %) | ||
| Calcium | 159 mg | (16 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 Salmon (600 grams)
- salt
- freshly ground peppers
- 1 organic Orange
- 4 sprigs Lemon thyme
- 400 grams waxy potatoes
- 2 handfuls Watercress (30 grams)
- 2 handfuls parsley (about 30 grams)
- 400 milliliters Vegetable broth
- 1 shallot
- 20 grams butter
- 100 milliliters dry white wine
- 20 grams grated Parmesan
Preparation steps
Rinse the salmon side and pat dry. Place the salmon on a baking tray lined with baking paper with the skin side down and season with salt and pepper. Rinse the orange in hot water, cut into thin slices and spread over the salmon. Rinse the lemon thyme, pat dry and also spread over the salmon. Bake in a preheated oven at 160°C (fan: 140°C, gas mark 2) (approximately 320°F) for about 25 minutes.
Meanwhile, peel, rinse and cut the potatoes into small cubes.
Rinse the watercress and parsley, shake dry, pluck the leaves and puree finely with 4 tablespoons vegetable broth.
Peel the shallot and chop finely. Heat butter in a pan and fry the shallot and potato cubes in it until golden brown. Pour the white wine and the remaining vegetable stock, season with salt and pepper, and cook for about 10 minutes.
Mix the herb puree and Parmesan into the potatoes and place in small bowl. Arrange the salmon on a plate and serve with the potatoes garnished with parsley.
