Sunday 3. Dec. 2023, week 48
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Salmon with lemon and Dijon potatoes

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Estimated Times
Preparation time: 30
Cooking time: 10
1tbspOlive oil ~13.7 g
0.5pcs.Lemon ~50 g
400gBaby potatoes
8pcs.Sun-dried tomatoes in oil, whole ~64 g
1tspYellow mustard ~5.5 g
1clove(s)Garlic ~3 g
2tbspWater ~30 g
1tbspWhite balsamico vinegar ~15 g
200gGreen asparagus
100gParma ham
0.5tspSea salt ~2.8 g
1pinchBlack Pepper ~0.4 g
0.25bunchDill ~1.8 g

Transfer ingredients to supplier
Serving price:10,28 €
Consumption20,57 €
Purchase55,42 €
Delivery percent:13/14


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)

Energy for the recipe Salmon with lemon and Dijon potatoes
More statistics
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  • Recommended energy composition:
    Fat: 20-35%
    Protein: 10-35%
    Carbohydrate: 45-65%

    The recommendation is individual and depends on your daily activities.

    Source: (IOM) 2002

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    Daily energy needs
    Male about 11.000 kJ.
    Female about 9.000 kJ.
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