Ribbon noodles with tuna and fresh spinach
Prepare the pasta as described on the package. Cut the onion into rings. Saute in a pan with a little oil over medium heat until translucent. Mix vegetable...
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Salmon with sweet potato and salad
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Preparation time:
25 min
Difficulty level:
Medium
Portion:
1
Nutritional values:
516
Calories
46 g
Carbohydrates
31 g
Protein
20 g
Fat
Ingredients:
 | Cucumber (fresh) | ¼ (100 g) |
 | Bell pepper (red, fresh) | ½ (75 g) |
 | Olive oil | 1 Tablespoon |
 | Iceberg lettuce (fresh) | ⅕ (50 g) |
 | Red salmon, salmon fillet (organic quality) | 100 g |
 | Sweet potatoes (fresh) | ½ (155 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Herb curd (light) | 3 Teaspoon |
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Preparation:
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
Coated pan
Cutting board
Fork
Kitchen knife
Oven
Stove
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