Informations supplémentaires
30 min.
|
588 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 400°F. Chop the parsley. Slice the fennel into pieces of about 1 cm thick. Cut the potatoes into small cubes.
2. Cook the potatoes
Put the potatoes in a saucepan with enough water to cover. Add salt. Bring to a boil. Cook 10-12 minutes until tender. Drain then mash with butter and milk to taste. Adjust the salt and pepper.
3. Cook the fennel
Place the fennel on a baking sheet lined with baking paper. Add a drizzle of oil, the spices, salt and pepper. Bake in the oven for 20-22 minutes. Garnish with Parmesan straight out of the oven.
4. Roast the almonds
Heat a skillet over medium-high heat. Roast the almonds 3-4 minutes until golden brown. Remove from the pan.
5. Cook the salmon
Add a drizzle of oil to the pan over medium heat. Pat the fish dry. Add salt and pepper. Cook the salmon 3-4 minutes per side.
6. Plate your dish
Serve the fish with the sour cream, the mashed potatoes and the fennel garnished with parsley and almonds. You can also let the children help themselves to their fill to develop their autonomy. Bon appétit!
2unitSalmon Fillets
1unitFennel Bulb(s)
5gSpice Mix (garlic powder,dried thym)
15gGrana Padano Cheese
15gSlivered Almonds
0.5unitFresh Italian Parsley
500gYellow Potato(es)
2unitSour Cream
What you need
sheet pan, pan, pot, strainer, potato masher
588 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
52g
17%
fat
29g
45%
cholesterol
86mg
29%
fiber
10g
40%
protein
32g
saturated
10g
50%
sodium
436mg
18%
sugar
8g
trans
0g