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Salmon with Smashed Potatoes

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Salmon with Smashed Potatoes

with salad, fresh herbs and yogurt

Informations supplémentaires
35 min. | 779 kcal | easy | Family | 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