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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (227g)|
|Recipe Makes: 4 Servings|
|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 %|
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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.
Calories per serving: 129
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