Baked Salmon with Potatoes

Contains 478 kcal and 33g of protein per serving; the high protein content supports muscle recovery and keeps you full for longer.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 600g salmon fillet · 1248 kcal in the whole recipe
• 350g potatoes · 270 kcal in the whole recipe
• 2 onions, sliced into rings · 80 kcal in the whole recipe
• 2 tbsp olive oil · 265 kcal in the whole recipe
• 1 large lemon · 26 kcal in the whole recipe
• 3 cloves garlic, grated · 22 kcal in the whole recipe
• Salt, black pepper, cumin

Method

1. Prepare the necessary equipment: a pot, a baking dish, a knife, and a mixing bowl.

   

2. Peel the potatoes and slice them into thin rounds.

   

3. Place the sliced potatoes in a pot, cover with water, and boil over medium heat for 10 minutes.

   

4. Once the potatoes are soft, drain them using a colander and set aside.

   

5. In a small bowl, mix the olive oil, lemon juice, grated garlic, salt, pepper, and cumin thoroughly with a fork.

   

6. Lightly grease the baking dish, coat the onion rings in the prepared mixture, and arrange them at the bottom.

   

7. Place the boiled potatoes in a single layer over the onions.

   

8. Dip the salmon fillets into the sauce to coat them completely and place them on top of the potatoes.

   

9. Drizzle the remaining sauce over the dish and place lemon slices around the fish.

   

10. Preheat the oven to 200°C (392°F) and put the dish in the oven.

    

11. Bake for 20-30 minutes; the dish is ready when the fish turns from pink to white and a fork pierces it easily.

    

A Besly kitchen recipe — portions, macros and step photos by Besly.