Informations supplémentaires
35 min.
|
779 kcal
|
easy
|
|
Printable version
1. Cook the potatoes
Preheat the oven to 425°F. Cut the potatoes in half and place them on a baking sheet lined with baking paper. Add the spices, a drizzle of oil, salt and pepper. Mix well. Bake in the oven for 14-16 minutes. Remove the pan from the oven and lightly smash the potatoes with the bottom of a glass. Return the potatoes to the oven for 14-16 minutes until browned.
2. Setup
Thinly slice the shallot and cucumbers. Cut the tomato into pieces. Chop the herbs. Cut the lemon into quarters.
3. Pickle the shallot
Put the shallot in a bowl. Add 1/2 cup of water, ¼ cup of cider or wine vinegar, a pinch of salt and 1 tbsp. of sugar in a small saucepan. Bring to a boil. Pour over the shallot and let marinate.
4. Make the salad
Mix the cucumber with the tomato, a bit of chopped herbs to taste, a drizzle of oil, salt and pepper.
5. Cook the salmon
Heat a drizzle of oil in a skillet over medium heat. Pat the salmon dry and season with salt and pepper. Cook the salmon 2-4 minutes on each side or until desired doneness.
6. Plate your dish
Serve the salmon with lemon, the salad and the smashed potatoes and garnish with the yogurt, marinated shallot and the rest of the herbs. Bon appétit!
340gSalmon Fillets
500gRed Baby Potato(es)
1unitShallot
100gGreek Yogourt 2%
1unitDill and Mint
9gLebanese spice
2unitLebanese Cucumber(s)
0.5unitLemon
1unitTomato(es)
What you need
sheet pan, saucepan, pan, bowl
779 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
100g
33%
fat
23g
35%
cholesterol
70mg
23%
fiber
11g
44%
protein
42g
saturated
4g
20%
sodium
121mg
5%
sugar
7g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg