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Josiekana
Carrot-celeriac puree with roasted salmon
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Ingredients
Directions
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Preheat the oven to 200ºC.
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Heat the stock and boil the carrot and celeriac for about 10 minutes.
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Mix the olive oil with salt, pepper, oregano and rosemary and brush the salmon with it. Fry the salmon in an oven dish for about 14 minutes in the middle of the oven.
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Drain the vegetables and crush them with the Italian herbs, chives, salt and pepper.
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Serve the salmon with the vegetable puree. Nice with lime slices.
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Nutrition
525Calories
Sodium0% DV1.9g
Fat51% DV33g
Protein68% DV34g
Carbs6% DV17g
Fiber48% DV12g
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