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| Estimated Times |
Preparation time: 30
Cooking time: 10
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Ingredients
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250
servings
| 300 | g | Salmon |
| 1 | tbsp | Olive oil ~13.7 g |
| 0.5 | pcs. | Lemon ~50 g |
| 400 | g | Baby potatoes |
| 8 | pcs. | Sun-dried tomatoes in oil, whole ~64 g |
| 1 | tsp | Yellow mustard ~5.5 g |
| 1 | clove(s) | Garlic ~3 g |
| 2 | tbsp | Water ~30 g |
| 1 | tbsp | White balsamico vinegar ~15 g |
| 200 | g | Green asparagus |
| 100 | g | Parma ham |
| 0.5 | tsp | Sea salt ~2.8 g |
| 1 | pinch | Black Pepper ~0.4 g |
| 0.25 | bunch | Dill ~1.8 g |
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Directions
Cut the salmon into 150g pieces and marinade them in a little grated lemon rind, half of the olive oil and lemon juice. Leave to infuse for 30 minutes.
Preheat the oven to 200º C/ fan oven 180º C, or start up the barbecue.
Peel the potatoes and cut in half. Cook until tender and rinse in cold water.
Rinse the asparagus spears and bend until they snap. Put the tips to one side. Wrap the tips in parcels of three with the parma ham.
Grill the asparagus and salmon fillets, or bake them in the oven for 10-15 minutes.
Cut the sun-dried tomatoes into strips. Put the sun-dried tomatoes, chopped garlic, the rest of the olive oil, water, white balsamic vinegar and mustard in a bowl and toss the potatoes in the mixture.
Serve the salmon with potatoes and asparagus. Garnish with a slice of lemon and dill.
Nutritional data
696 Kcal Per Serving
F: 38 g, P: 45 g, C: 47 g, DF: 5 g
1,391 Kcal (117 Kcal/100 g)
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