By g1lby
Salmon fillet on parsley potatoes and spinach
8 steps
Prep:25min
Day 1 - Supper
comment: I like to prepare the salmon sous vide at 48°C for 30mins, and then finish it in the pan, skin side down until the skin is crispy. But since not everyone has a sous vide setup, I'll post a "regular" version of this recipe.
Updated at: Thu, 17 Aug 2023 11:36:46 GMT
Nutrition balance score
Great
Glycemic Index
73
High
Glycemic Load
20
High
Nutrition per serving
Calories448.7 kcal (22%)
Total Fat27.5 g (39%)
Carbs27 g (10%)
Sugars1.7 g (2%)
Protein27.1 g (54%)
Sodium175.4 mg (9%)
Fiber6 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Instructions
Step 1
coat salmon in a little bit of oil, make sure all the scales are taken off the skin
Step 2
peel potatoes and boil in salted water until soft
Step 3
in the meantime wash the spinach, shake off excess water
Step 4
heat a pan with 5g of coconut oil to medium high and cook spinach until it loses its volume and cooked through, season with salt
Step 5
strain potatoes and fry in a pan with the remaining oil until your desired color
Step 6
remove potatoes from pan and toss in a bowl with parsley
Step 7
in the same pan on medium high, add the salmon and cook with a lid until done.
Step 8
assemble spinach, potatoes and salmon on a plate and garnish with herbs, add salt to salmon and a few cracks of freshly grounded black pepper
Notes
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Under 30 minutes
One-dish
