Preparation time: 40 min
Number of servings: 4
Nutritional values per serving:
- 2 513 kJ/604 kcal
- 33 g protein
- 30 grams of fat
- 35 g carbohydrates
Ingredients:
- 4 fresh salmon fillets (1 filet 170 g 1153 kJ/275 kcal, 27 g B, 13g T, 0g S)
- 2 large sweet potatoes (180 g 645 kJ/154 kcal, 4 g B, 0 g T, 35 g S)
- 3 garlic cloves (1 ks 27 kJ/ 6 kcal)
- grassland (10 g 95 kJ/23 kcal, 2g T)
- light Gervais cream cheese (25 g 151 kJ/36 kcal, 2 g B, 3 g T)
- sour cream 12% (20 g 112 kJ/27 kcal, 3 g T)
- 1 bundle of young onion
- extra virgin olive oil (5 ml 173 kJ/41 kcal, 5 g T)
- sea salt, pepper, American potato spice
- 1 tablespoon butter (157 kJ/37 kcal, 4 g T)
- 1 lemon
Method:
Clean, wash, cut the sweet potatoes into slices or dices as you wish. Put on a baking tin, drizzle with olive oil, season with salt, pepper and add spices as you wish. Bake in an oven for hot air, 180 °C and about 30 min.
In the meantime, we prepare salmon and vinaigrette.
The dressing is prepared simply by mixing Gervais crème cheese, a little grass and sour cream for a better taste. Finely chop the onion, wipe the garlic and season.
Wash and dry salmon with oil, add salt, pepper and slice lightly along the skin. It will not be baked and better done evenly. Fry in a frying pan on a little olive oil skin down. Now when the skin is crispy, turn over and add butter.
Serve sweet potatoes, salmon and vegetables can be drizzled with lemon and served best with a glass of white wine.
In the meantime, we prepare salmon and vinaigrette.
The dressing is prepared simply by mixing Gervais crème cheese, a little grass and sour cream for a better taste. Finely chop the onion, wipe the garlic and season.
Wash and dry salmon with oil, add salt, pepper and slice lightly along the skin. It will not be baked and better done evenly. Fry in a frying pan on a little olive oil skin down. Now when the skin is crispy, turn over and add butter.
Serve sweet potatoes, salmon and vegetables can be drizzled with lemon and served best with a glass of white wine.