Filter
Reset
Sort ByRelevance
Mr. Ojeda
Salmon with herbs and tapenade
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Rub the salmon fillets with lemon juice, salt and pepper. Sprinkle with 1 teaspoon of thyme and put in the refrigerator.
-
Cook the potatoes in 3-4 minutes until al dente. Boil the haricots for 3-4 minutes, drain and rinse cold water. Puree the ingredients for the tapenade.
-
Heat 2 tablespoons olive oil and 50 grams butter and fry the potatoes golden brown. Spoon the haricots verts, shallots and through and fry for 2-3 minutes. Spoon the rest of the thyme, rosemary and basil.
-
Heat the remaining olive oil and butter in another frying pan and fry the salmon for about 2 minutes per side. Serve the fish on the potatoes and vegetables.
-
Put a spoonful of tapenade on the fish, serve the rest of the tapenade and garnish with a lemon wedge.
-
25 minLuncholive oil, garlic, onion, celery, fresh thyme, celery, vegetable stock, Meat bouillon, chickpeas, raw ham, Parmesan cheese,Mediterranean chickpea soup -
40 minLunchflour, flour, white caster sugar, yeast, butter, half-to-half minced, nutmeg, egg, rusk, bread-crumbs,real brabant sausage rolls -
15 minLunchcouscous, water, ready-to-eat avocado, goat cheese natural 45, radish, fresh flat parsley, lemon, traditional olive oil, sesame oil, mild sprout,couscous salad with goat's cheese, avocado and sprouts -
20 minLunchKale, mayonnaise, onion, wrapt tortillas, tuna on oil, roasted peppers from a pot, capers,wraps with farmer's cabbage salad and tuna
Nutrition
770Calories
Sodium0% DV2.4g
Fat86% DV56g
Protein62% DV31g
Carbs9% DV28g
Fiber44% DV11g
Loved it