Filter
Reset
Sort ByRelevance
Christy
Roasted vegetables and potatoes with salmon
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200ºC.
-
Cook the potatoes for 4-5 minutes, drain and rinse under cold water. Scrape the carrots, fennel and courgettes into long slices. Mix the vegetables in a bowl with the onions, garlic, 1/3 of the olive oil and the Italian herbs. Change everything.
-
Divide the vegetables over half of a baking sheet and place the sprigs of thyme on them. Spoon 1/3 of the olive oil with the rosemary through the potatoes and place them next to the vegetables. Roast for about 35 minutes in the middle of the oven. In between, switch over once.
-
Sprinkle the salmon with (sea) salt and pepper and fry it for about 2 minutes per side, rosé inside, in the rest of the olive oil. Sprinkle the salmon with the dill and serve with the vegetables and potatoes.
-
90 minMain dishsplit peas, shoulder Chops, lean bacon cubes, water, dried laurel leaves, crumbly potato, pea soup vegetable, low-fat smoked sausage,Pea-soup step-by-step
-
40 minMain dishbunch onions, fresh parsley, fresh dill, fresh mint, garlic, lamb racks, green beans, (olive oil, salt and pepper, herbal stock cube, cornstarch, yogurt,rack of lamb with broad beans
-
50 minMain dishonion, olive oil, tenderloin, mustard, butter, sweet apple, bouillon tablet,pork tenderloins from the oven with apple and mustard
-
30 minSide dishcorn cob, peanut oil, deep-frozen stir-shrimp, cayenne pepper, wok oil, iceberg lettuce, vine tomato, coriander, lemon, tortilla chips natural, orange, lemon, jalapeno pepper, extra virgin olive oil,salad of corn, shrimps and citrus vinaigrette
Nutrition
775Calories
Sodium0% DV0g
Fat72% DV47g
Protein64% DV32g
Carbs17% DV50g
Fiber0% DV0g
Loved it