You are viewing a simplified version of this recipe. Enable JavaScript for the full interactive experience — nutrition scoring, serving adjustments, meal planning, shopping lists, and more.

Salmon with vegetable pisto, roasted potatoes and dill mayonnaise

Name: Salmon with vegetable pisto, roasted potatoes and dill mayonnaise
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 2
Ingredients: 400 g potato; 1 unit onion; 1 unit zucchini, diced; 1 unit bell pepper, diced; 1 clove garlic, minced; 200 g salmon; 30 g mayonnaise; 5 g dill, chopped; 35 ml olive oil; 1 g salt; 0.5 g pepper; 0.75 g oregano; 0.35 g dried basil; 0.35 g dried thyme; 0.13 g dried rosemary; 0.3 g garlic powder

A nutritious, veggie-packed dish: potatoes and onions roasted until crispy and golden, tender and juicy sautéed pepper and zucchini, served with a golden salmon fillet and a fresh, addictive dill mayonnaise.

Servings: 2
Prep: 5 min
Cook: 35 min

Ingredients

400 g potato
1 unit onion
1 unit zucchini, diced
1 unit bell pepper, diced
1 clove garlic, minced
200 g salmon
30 g mayonnaise
5 g dill, chopped
35 ml olive oil
1 g salt
0.5 g pepper
0.75 g oregano
0.35 g dried basil
0.35 g dried thyme
0.13 g dried rosemary
0.3 g garlic powder

Instructions

Preheat the oven to 220 °C. Cut the potatoes into 2 cm cubes and peel the onion, slicing it into thin strips. Place the potatoes and onion on a baking sheet lined with parchment paper, add the Italian seasoning, a drizzle of olive oil, salt, and pepper. Mix well and bake in the middle rack for 20–25 minutes, stirring halfway through.
In a skillet, heat a drizzle of olive oil and add the minced garlic. Cook over medium heat for 1–2 minutes. Add the zucchini and pepper, season with salt and pepper, and cook over medium-low heat for 10–12 minutes, stirring occasionally until tender. Remove and set aside.
Pat the salmon dry with paper towels and season with salt and pepper to taste. In the same skillet, heat a drizzle of olive oil over medium heat and cook the salmon for 3 minutes on the skin side. Flip it and cook for an additional 2 minutes, until golden and cooked through.
Strip and finely chop half of the dill. In a small bowl, mix the chopped dill with the mayonnaise until you have a smooth sauce.
Serve the roasted potatoes and onions as a base on the plate. Top with the vegetable pisto, place the salmon on top, and finish by adding the dill mayonnaise to taste.

Nutrition (per serving)

Calories: 754 kcal
Protein: 27 g
Carbohydrates: 54 g
Fat: 47 g
Fiber: 6 g