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Salmon with sweet potato and salad

Salmon with sweet potato and salad

Preparation time:
25 min
Difficulty level:

Nutritional values:

46 g
31 g
20 g


Cucumber (fresh)Cucumber (fresh)¼ (100 g)
Bell pepper (red, fresh)Bell pepper (red, fresh)½ (75 g)
Olive oilOlive oil 1 Tablespoon
Iceberg lettuce (fresh)Iceberg lettuce (fresh)⅕ (50 g)
Red salmon, salmon fillet (organic quality)Red salmon, salmon fillet (organic quality) 100 g
Sweet potatoes (fresh)Sweet potatoes (fresh)½ (155 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Herb curd (light)Herb curd (light) 3 Teaspoon


Step 1:
Wash sweet potato. Pierce a few times with a sharp knife. Preheat oven to 180 degrees. Sweet potato on a baking tray about 45 minutes in the oven.
Step 2:
Wash and chop the bell bell pepper, cucumber and lettuce. Season salmon with salt. Fry in a pan with oil over medium heat on both sides.
Step 3:
After 45 minutes, stick a fork into the sweet potato. When it is soft, it is cooked.
Step 4:
Cut the sweet potato in half with a knife. Add the herb curd.
Step 5:
Arrange salad and drizzle with a little olive oil and vinegar if necessary. Season with salt if desired. Serve the finished salmon with it.

Macronutrient distribution:

The recipe Salmon with sweet potato and salad is composed of the following macronutrients.

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Kitchen utensils needed:

Baking tray
Baking tray
Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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