Seared Salmon with Roasted Lemon and Feta Potatoes

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Seared Salmon with Roasted Lemon and Feta Potatoes
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Calories:
582
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie582 cal.(28 %)
Protein37 g(38 %)
Fat31 g(27 %)
Carbohydrates32 g(21 %)
Sugar added0 g(0 %)
Roughage2.7 g(9 %)
Vitamin A0.2 mg(25 %)
Vitamin D4.8 μg(24 %)
Vitamin E4.2 mg(35 %)
Vitamin K6.8 μg(11 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.6 mg(55 %)
Niacin21 mg(175 %)
Vitamin B₆1 mg(71 %)
Folate110 μg(37 %)
Pantothenic acid0.8 mg(13 %)
Biotin1.2 μg(3 %)
Vitamin B₁₂5.1 μg(170 %)
Vitamin C46 mg(48 %)
Potassium1,345 mg(34 %)
Calcium152 mg(15 %)
Magnesium89 mg(30 %)
Iron2.5 mg(17 %)
Iodine55 μg(28 %)
Zinc1.5 mg(19 %)
Saturated fatty acids11.8 g
Uric acid36 mg
Cholesterol107 mg
Complete sugar2 g

Ingredients

for
4
Ingredients
800 grams waxy potatoes
100 milliliters dry white wine
200 milliliters Vegetable broth
salt
peppers
200 grams Feta
1 organic lemon
4 Salmon (each about 180 g)
2 Tbsps olive oil
Dill (for garnish)
How healthy are the main ingredients?
potatoFetaolive oilsaltlemonSalmon

Preparation steps

1.

For the potatoes: Preheat a convection oven to 180°C (approximately 350°F).

2.

Peel the potatoes, cut into slices and place in a baking dish. In a bowl, stir the wine with the broth and season with salt and pepper to taste. Pour over the potatoes. Bake for 35 minutes. During the final 15 minutes, crumble the feta on top. Once cooked, the potatoes should be soft and should have absorbed all the liquid.

3.

Rinse the lemon under hot water, wipe dry and cut into slices. Place on a parchment-lined baking sheet and allow to dry in the oven for 15 minutes.

4.

For the salmon: Rinse the salmon, pat dry and season with salt and pepper to taste.

5.

Heat the olive oil in a nonstick pan. Sear the salmon until golden, about 3-4 minutes per side.

6.

For serving: Arrange the potatoes on plates and place the salmon on top. Serve with the dill and lemon slices.