Salmon with garlic and lemon potatoes
Total time45 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 45 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
View full classification 24 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Salmon 4 boneless portions 600 g
- Potato small, scrubbed 600 g
- Garlic 6 lightly crushed cloves 18 g
- Lemon juice, no seeds 50 g
- Fresh thyme 2 g
- Extra virgin olive oil 30 g potatoes and 10 g fish 40 g
- Parsley 3 g
- Black pepper 0.4 g
- Salt to taste 2 g
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Method
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Boil the unpeeled potatoes in plenty of water for 18–22 minutes until a small knife slides in easily. Drain, let the steam escape and halve them.
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Heat 30 g oil in a large frying pan. Add the garlic cloves and cook gently for 3 minutes. Add the potatoes, season with some salt and brown cut-side down for 5–6 minutes. Pour in the lemon juice, reduce for 1–2 minutes and add the chopped thyme.
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Pat the salmon dry and season with the remaining salt and pepper. Heat the remaining 10 g oil in another frying pan. Cook skin-side down for 4 minutes, then turn and cook for another 2–4 minutes, depending on thickness, until the centre reaches 63°C.
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Serve one salmon portion per person with the potatoes, garlic and pan juices. Finish with the chopped parsley.
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