Seared Salmon with Roasted Lemon and Feta Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 582 cal. | (28 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 4.8 μg | (24 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 6.8 μg | (11 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 21 mg | (175 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 1.2 μg | (3 %) | ||
| Vitamin B₁₂ | 5.1 μg | (170 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 1,345 mg | (34 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 55 μg | (28 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 11.8 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 107 mg | |||
| Complete sugar | 2 g |
Preparation steps
For the potatoes: Preheat a convection oven to 180°C (approximately 350°F).
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.
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.
For the salmon: Rinse the salmon, pat dry and season with salt and pepper to taste.
Heat the olive oil in a nonstick pan. Sear the salmon until golden, about 3-4 minutes per side.
For serving: Arrange the potatoes on plates and place the salmon on top. Serve with the dill and lemon slices.
