SERVING
for 2 persons
NUTRITIONAL VALUE (per portion)
430,3 kcal
32,4g protein
21,3g fat
26,1g CH
INGREDIENTS
2 small sweet potatoes
2 tablespoons extra virgin olive oil
300g fresh salmon fillet
1 level tablespoon Cajun spice mix
50g arugula (washed)
a pinch of sea salt
CAJUN SPICE MIX
2 level teaspoons sea salt
2 level teaspoons coarsely ground garlic
2 level teaspoons ground sweet paprika
1 level teaspoon freshly ground black pepper
1 level teaspoon ground onion
1 level teaspoon cayenne pepper
1 level teaspoon dried oregano
1 level teaspoon dried thyme
PREPARATION
- For the spice mix, put all the spices in a mortar and crush them well with the pestle. Preheat the oven to 200˚C. Wash the potatoes, cut off both ends, peel and cut them lengthwise into equal-sized pieces. Place the pieces in a small bowl, pour in ½ tablespoons of olive oil, sprinkle with some spice mix, add a pinch of salt and mix well.
- Arrange the potatoes on one side of the pan, previously greased with oil. Bake for about 20 minutes. Meanwhile, cut the salmon into two pieces. Dry it well and grease each part with a tablespoon of olive oil. Sprinkle the spice mix on both sides and on top of both pieces. Save the remaining mixture for next time.
- After about 20 minutes of baking the potatoes, pull the pan out of the oven. Stir or turn the potatoes and add the salmon pieces to the other side of the pan, skin side down. Bake for another 8-10 minutes or when the internal temperature of the fish in the thickest part reaches at least 55˚C, but not more than 60˚C. Then take the salmon out of the oven and cover with aluminum foil for another 5 minutes. Place the arugula in a mixing bowl and pour in the last half tablespoon of olive oil, add salt and mix well with a hand. Place the salmon, arugula and potatoes on two larger plates and serve immediately.
NOTES
– The exact cooking time depends on the thickness of the salmon. The thicker the fillet, the longer we have to bake it.
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