Salmon and prawns pan with roasted potatoes and lemon yoghurt dip

AUTHOR
Xavier Baldwin
DIFFICULTY
easy
RATING
4 3
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 250 g frozen shrimps (20-25 pieces; without head and shell)
  • 600 g Potatoes
  • 5 TABLESPOONS Oil
  • 7-10 Tbsp coarse sea salt
  • 7-10 Tbsp black pepper
  • 250 g Whole milk yoghurt
  • 1 TABLESPOON Lemon juice
  • 1-2 Garlic cloves
  • 3-4 Stem(s) Dill
  • 7-10 Tbsp Salt
  • 1 pinch Sugar
  • 500 g young leaf spinach
  • 500 g Salmon fillet

Directions

  1. 1

    Rinse and defrost the prawns. Wash the potatoes thoroughly and cut them lengthwise into slices. Put them on a fat pan of the oven, sprinkle with 2 tablespoons of oil and season with sea salt and pepper.

  2. 2

    Mix and bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 20-25 minutes. Mix yoghurt and lemon juice. Peel garlic and chop finely. Wash the dill and chop finely, except for a little for garnishing.

  3. 3

    Mix yoghurt with garlic and dill, season with salt, pepper and sugar. Clean and wash the spinach. Heat 1 tablespoon of oil in a pot. Add the spinach, 5 tablespoons of water and 1 pinch of salt, collapse the spinach.

  4. 4

    Wash the fish, dab dry and cut into cubes. Rinse shrimps again and pat dry. Heat 2 tablespoons of oil in a coated pan. Fry the salmon for approx. 4 minutes, turning the prawns for 2 minutes.

  5. 5

    Fold in the spinach. Arrange the potato wedges on plates with the salmon and prawns pan and a dash of yoghurt. Add the rest of the yoghurt.

Nutrition Facts

KCAL
580 kcal
CARBS
26 g
FATS
33 g
PROTEINS
45 g

Categories & Tags

Main DishesheartyFish