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Louise Honey-Jones
Lemon and potato gratins with roasted tomatoes
Easy oven dish of onions, cherry tomatoes, potato gratins, salmon and dill.
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Ingredients
Directions
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Preheat the oven to 200 ° C. Cut the onions into pieces.
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Mix with the tomatoes, oil, pepper and salt and spread together with the gratins over a griddle covered with parchment paper.
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Bake for about 25 minutes in the oven. Spoon the vegetables halfway.
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Clean the lemon and cut into quarters. Place the salmon on the skin side with the lemon in the baking dish and sprinkle with salt and pepper.
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Put the oven dish on a rack and bake for the last 10 minutes above the gratins in the oven.
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In the meantime, finely chop the dill and mix with the rest of the oil, vinegar, pepper and salt, if necessary, into a dressing.
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Divide the gratins, vegetables and salmon over the plates. Squeeze the lemon above the salmon and spread the dressing over the vegetables.
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Nutrition
665Calories
Sodium22% DV520mg
Fat75% DV49g
Protein68% DV34g
Carbs7% DV20g
Fiber20% DV5g
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