Salmon with potatoes on one baking sheet
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 440, total fat 20 G., saturated fats 4 G., proteins 39 G., carbohydrates 26 G., fiber 4 G., cholesterol 85 mg, sodium 839 mg, sugar 6 G.
Calories 440, total fat 20 G., saturated fats 4 G., proteins 39 G., carbohydrates 26 G., fiber 4 G., cholesterol 85 mg, sodium 839 mg, sugar 6 G.
Bake salmon fillet and potatoes with onions and bell peppers on the same baking sheet, and you won't have to wait for the side dish to cook: a complete dinner will come out of the oven. Pair the fish with a creamy, tart yogurt sauce with gherkins, capers, and fresh herbs—a lighter alternative to tartar sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g red potatoes, thinly sliced
- 2 sweet peppers (1 red, 1 green), chopped
- 1 small onion, cut into half rings 0.5-1 cm thick.
- 3 tbsp + 1 tsp extra-virgin olive oil
- 2 tbsp capers, drained
- 4 gherkins
- 0.5 cup fresh parsley
- 3/4 cup whole milk yogurt
- 0.5 tsp grated lemon zest + 4 tsp lemon juice
- 1.5 tsp Old Bay seasoning + a pinch
- 4 salmon fillets, 170g each (preferably wild)
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Cooking the dish according to the recipe:
- Place a baking sheet in the upper third of the oven and preheat to 450°F (230°C). Toss the potatoes, bell pepper, and onion with 3 tablespoons of olive oil, 1/2 teaspoon of salt, and a few turns of the black pepper grinder. Place on the hot baking sheet and bake, stirring halfway through, until the potatoes are tender and golden brown, 15 to 20 minutes.
- Meanwhile, finely chop the capers, gherkins, and parsley. Mix the yogurt in a bowl with the capers, gherkins, and half the parsley. Add the lemon zest, 1 tablespoon of lemon juice, and a pinch of Old Bay seasoning; season with salt and pepper to taste.
- Brush the salmon with the remaining 1 tablespoon olive oil and lemon juice and sprinkle with 1.5 teaspoons Old Bay seasoning; season with salt. Stir the vegetable mixture and make room on the baking sheet for the salmon. Add the fish to the baking sheet and bake until firm, 7-10 minutes, depending on the thickness of the fillet.
- Divide the fish and vegetables among plates and drizzle with the yogurt sauce. Sprinkle with the remaining herbs.
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