Salmon nuggets with potato wedges and carrot salad

Name: salmon nuggets with potato wedges and carrot salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 g winter carrot; 1 lemon; 300 g canned corn; 3 el traditional olive oil; 600 g baking potatoes; 250 g chilled salmon backget; 15 g fresh flat parsley

Quick meal with salmon nuggets, baked potatoes and a salad of winter carrots and corn.

Ingredients

Kitchen Stuff

1 coarse grater

Directions

Peel the carrots with a peeler and grate them coarsely.
Grate the yellow skin of the lemon and squeeze out the fruit. Mix the juice and grate through the roots. Stir in the corn.
Heat the oil in a large frying pan and fry the potatoes in 10 min. Golden brown and done.
Heat the rest of the oil and fry the salmon nuggets in 7 min. Brown and done. Turn halfway.
Cut the parsley finely and mix through the potatoes. Serve the salmon nuggets with the potatoes and carrot-corn salad.

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Nutrition

465Calories

Sodium13% DV320mg

Fat35% DV23g

Protein28% DV14g

Carbs15% DV46g

Fiber36% DV9g

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