Dinner · Spanish · 20 min
Salmón al Horno con Patatas Panadera y Mojo Verde
- Calories
- 812
- Protein
- 54g
- Carbs
- 67g
- Fat
- 36g
Ingredients
- 227 g salmon fillet
- 340 g Yukon Gold potato
- 113 g yellow onion
- 2 clove garlic
- 2 tbsp extra virgin olive oil
- 0.25 cup fresh parsley
- 0.25 cup fresh cilantro
- 1 tbsp white wine vinegar
- 1 tsp salt
- 0.5 tsp black pepper
Method
- 01Preheat oven to 400°F (200°C).
- 02In a large oven-safe skillet or baking dish, toss thinly sliced potatoes and onions with 1 tbsp (13.5 g) olive oil, half the salt, and half the black pepper. Spread in an even layer.
- 03Bake the potato and onion mixture for 30 minutes until softened and starting to turn golden brown.
- 04While potatoes roast, prepare the mojo verde: Whisk together minced garlic, chopped parsley, chopped cilantro, white wine vinegar, the remaining 1 tbsp (13.5 g) olive oil, remaining salt, and remaining black pepper in a small bowl until blended.
- 05Remove the baking dish from the oven. Season the skin-on salmon fillet with a pinch of salt and pepper, then nestle it skin-side down on top of the roasted potatoes and onions.
- 06Return dish to the oven and bake for 12 to 15 minutes, until the salmon reaches a safe internal temperature of 145°F (63°C) and flakes easily with a fork.
- 07Spoon the fresh mojo verde sauce generously over the hot salmon and patatas panadera before serving.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
