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JENNCARLEN
Stuffed salmon fillet from the baking sheet
Roots with baked salmon filled with rocket, shallots and crème fraîche.
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Ingredients
Directions
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Peel the shallots and halve. Halve the potatoes with skin. Place the salmon fillet on the sheet side on a baking tray.
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Clean the lemon, grate the peel and squeeze the fruit.
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Ris the leaves of the sprigs of thyme, oregano and sage (from the spice mix, keep the rosemary separate) and cut them fine.
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Press the garlic. Mix the lemon juice with the lemon zest, garlic and herbs through the crème fraîche. Season with salt and pepper and brush the salmon.
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Put short sprigs of rosemary in the salmon.
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Preheat the oven to 200 ° C. Cover the shallots with oil and distribute them around the salmon.
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Spoon the potatoes in a bowl with the oil and spread them in one layer over the other baking sheet.
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Sprinkle the salmon, the potatoes and the shallot with the sea salt. Place the potatoes on a ridge under the center of the oven.
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After 10 minutes, slide the salmon with the shallots in the middle of the oven.
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Roast the salmon with the shallot and the potatoes for about 20 minutes, until the potatoes are tender and the salmon is beautiful rosé inside.
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Put the potatoes on the plates and put a piece of rocket on it.
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Place the salmon fillet on a flat dish; that's best with a palette knife. Cut the salmon fillet at the table into 4 pieces.
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Nutrition
575Calories
Sodium13% DV305mg
Fat55% DV36g
Protein68% DV34g
Carbs10% DV29g
Fiber28% DV7g
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