Try this Scented Salmon on Roasted Vegetables recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 190c/375f/Gas 5. 1 Put the carrots in boiling water and blanch for 2-3 minutes. Refresh under cold running water to keep the colour. 2 Place 4 tbsp olive oil in a roasting tin and add the garlic, chilli and thyme. Add all the vegetables including the carrots and toss well to combine. 3 Season generously and bake for 40-45 minutes until completely tender and golden brown, tossing from time to time to ensure they brown evenly. About five minutes before the vegetables are ready, heat the rest of the oil and butter in a large frying pan. 3 Add the bay leaves, lime rind and pepper and cook for two minutes, stirring. Add the salmon and cook for 2-3 minutes on each side for medium- rare. 4 Arrange the roasted vegetables on serving plates and top with the salmon steaks. Stir the chervil and lime juice into the pan juices and spoon over the salmon to serve. Recipe by: Food & Drink
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Serving Size: 1 Serving (24g) | ||
Recipe Makes: 4 servings | ||
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Calories: 239 | ||
Calories from Fat: 231 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.7g | 34 % | |
Saturated Fat 13.6g | 68 % | |
Monounsaturated Fat 9g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 53.8mg | 17 % | |
Sodium 4.1mg | 0 % | |
Potassium 37.3mg | 1 % | |
Total Carbohydrate 3.6g | 1 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 2.5g | ||
Protein 0.6g | 1 % | |
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. |
Calories per serving: 239
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