This is a great salmon dish with lots of vegetables, low fat and healthy

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Name: Salmon with Leeks, Carrots and Cabbage
Prep time: 45 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1-3/4 lbs. salmon fillet; 1 teaspoon olive oil; Salt to taste; Freshly ground pepper; 1 pound savoy cabbage; 2 carrots; 1 leek; 2 cube chicken bouillon; 1/2 cup water to dissolve bouillon cube; 1/2 stick butter (60 gram); Juice from 1/2 lemon; Zest of 1 lemon; 2/3 cup light sour cream; 1 tablespoon chopped dill; 1 tablespoon Chopped parsley

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INGREDIENTS

1-3/4 lbs. salmon fillet
1 teaspoon olive oil
Salt to taste
Freshly ground pepper
1 pound savoy cabbage
2 carrots
1 leek
2 cube chicken bouillon
1/2 cup water ; to dissolve bouillon cube
1/2 stick butter (60 gram)
Juice from 1/2 lemon
Zest of 1 lemon
2/3 cup light sour cream
1 tablespoon chopped dill
1 tablespoon Chopped parsley

Servings

INSTRUCTIONS

Rinse salmon in cold water, drain and pat dry with paper towel. Cut salmon fillet into serving sizes.

Warm olive oil in a pan. Season fish with salt and pepper before placing pieces into pan.

Saute lightly on each side over medium heat. Turn fish once, as over-handling may cause it to fall apart. Cover with lid.

Wash and rinse vegetables. Cut into strips. Heat oil. Saute carrots and leek first. Add savoy cabbage strips. Add a dash of bouillon liquid.Cover with lid for a few minutes. Season with salt and pepper. Drain vegetables before serving.

Bring sour cream, butter and lemon juice to a slow boil while adding lemon zest, and dill and stir. Season with salt and freshly ground pepper as needed.

Transfer vegetables onto the serving plate. Place salmon pieces on the vegetables. Spoon lemon sauce over salmon. Garnish with lemon zest and freshly chopped parsley.

NOTES

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Salmon with Leeks, Carrots and Cabbage

1-3/4 lbs. salmon fillet  
1 teaspoon olive oil  
   Salt to taste  
   Freshly ground pepper  
1 pound savoy cabbage  
2  carrots  
1  leek  
2  cube chicken bouillon  
1/2 cup water to dissolve bouillon cube
1/2 stick butter (60 gram)  
   Juice from 1/2 lemon  
   Zest of 1 lemon  
2/3 cup light sour cream  
1 tablespoon chopped dill  
1 tablespoon Chopped parsley

Rinse salmon in cold water, drain and pat dry with paper towel. Cut salmon fillet into serving sizes.
Warm olive oil in a pan. Season fish with salt and pepper before placing pieces into pan.

Saute lightly on each side over medium heat. Turn fish once, as over-handling may cause it to fall apart. Cover with lid.

Bring sour cream, butter and lemon juice to a slow boil while adding lemon zest, and dill  and stir.  Season with salt and freshly ground pepper as needed.

Transfer vegetables onto the serving plate. Place salmon pieces on the vegetables. Spoon lemon sauce over salmon. Garnish with lemon zest and freshly chopped parsley.

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Nutrition

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Serving Size: 1 Serving (227g)
Recipe Makes: 4 Servings

Calories: 129
Calories from Fat: 52 (40%)

Amt Per Serving		% DV

	Total Fat 5.8g	8 %
	Saturated Fat 3.3g	17 %
	Monounsaturated Fat 1.8g
	Polyunsanturated Fat 0.3g
Cholesterol 13.1mg		4 %
Sodium 84.6mg		3 %
Potassium 493.7mg		13 %
Total Carbohydrate 16.4g		5 %
	Dietary Fiber 5g	20 %
	Sugars, other 11.4g
Protein 5.6g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 129

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