Salmon with Salad and Potatoes Wedges recipe

Ingredientsfor

Ingredients: 2 lg slices Salmon; ½ lemon (juiced); 1 sm jar Pesto; 2 Tbsps butter; 500 grams waxy potatoes; 2 Tbsps olive oil; salt (and pepper)

For the salad: 1 smaller Frisée; 1 bunch Arugula; 1 Tbsp balsamic vinegar; 4 Tbsps olive oil; salt (and pepper)

How healthy are the main ingredients?

potato Salmon Arugula olive oil olive oil lemon

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Preparation

Scrub and rinse the potatoes, pat dry and cut into quarters. Place on a baking sheet, brush with olive oil, sprinkle with salt and bake in a preheated oven at 175°C (approximately 350°F) until golden, about 20 minutes.

Rinse fish, pat dry, cut lengthwise into thick strips and season with lemon juice, salt and pepper. Heat the butter and fry the fish over medium heat for 10 minutes. Top each strip a thick dollop of pesto.

For the salad: Rinse the lettuces and tear into small pieces. Mix the vinegar and oil, season with salt and pepper, and toss with the salad. Arrange salad, salmon and potatoes on plates and serve.

Calorie	672 cal.	(32 %)
Protein	28 g	(29 %)
Fat	52 g	(45 %)
Carbohydrates	22 g	(15 %)
Sugar added	0 g	(0 %)
Roughage	3.7 g	(12 %)

Eat Smarter USA | Eat Healthy. Live Smarter.

Ingredients

Salmon with Salad and Potatoes Wedges