dinner

Salmón al Horno con Patatas Panadera y Mojo Verde

Name: Salmón al Horno con Patatas Panadera y Mojo Verde
Ingredients: 8 oz (227 g) Salmon fillet, skin-on; 12 oz (340 g) Yukon Gold potatoes, thinly sliced; 4 oz (113 g) Yellow onion, thinly sliced; 2 cloves Garlic, minced; 2 tbsp Extra virgin olive oil; 1/4 cup Fresh parsley, chopped; 1/4 cup Cilantro, chopped; 1 tbsp White wine vinegar; 1 tsp Salt; 1/2 tsp Black pepper

Nutrition

616

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(10)

Salmon fillet, skin-on8 oz (227 g)

Yukon Gold potatoes, thinly sliced12 oz (340 g)

Yellow onion, thinly sliced4 oz (113 g)

Garlic, minced2 cloves

Extra virgin olive oil2 tbsp

Fresh parsley, chopped1/4 cup

Cilantro, chopped1/4 cup

White wine vinegar1 tbsp

Salt1 tsp

Black pepper1/2 tsp

Instructions

Preheat oven to 400°F (200°C).

Prepare the patatas panadera: In a large oven-safe skillet or baking dish, toss the thinly sliced potatoes and onions with 1 tbsp of olive oil, salt, and pepper. Spread in an even layer.

Bake the potatoes and onions for 30 minutes, or until they begin to soften and lightly brown.

While the potatoes are baking, prepare the mojo verde: In a small bowl, combine the minced garlic, chopped parsley, chopped cilantro, white wine vinegar, and the remaining 1 tbsp of olive oil. Season with salt and pepper to taste. Whisk to combine.

Remove the skillet with potatoes and onions from the oven. Nestle the salmon fillet on top of the potatoes and onions. Season the salmon with salt and pepper.

Return the skillet to the oven and bake for another 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature of the salmon should reach 145°F (63°C).

To serve, spoon the mojo verde generously over the salmon and potatoes.