Sweet and salmon – a great combination and a recipe that will have everyone asking for seconds.

  • 40 minutes
  • 4 servings
  • 730 calories

Ingredients

Salmon

  • 21.1 oz / 600 g salmon fillet (4 portion pieces)
  • 1/4 teaspoon salt

Oven roasted vegetables

  • 7 oz / 200 g beetroot
  • 21.1 oz / 600 g sweet potatoes
  • 2 tbsp olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon chili flakes
  • 3.5 oz / 100 g sugar snaps
  • 1/2 cup / 1 dl (100 ml) chopped dill
  • 1/2 cup / 1 dl (100 ml) chopped parsley
  • 1 lemon

Feta Dip

  • 1 1/4 cup / 3 dl (300 ml) light quark
  • 5oz / 150 g feta cheese
  • Heat the oven to 400°F / 200°C.

Instructions

  1. Add salt to the salmon.
  2. Peel and cut the sweet potatoes and beetroot into smaller pieces, put them in an oven-proof form, add oil, salt, and pepper.
  3. Roast the vegetables for about 20 minutes, then add the salmon fillets and bake another 10 minutes.
  4. Thinly slice the sugar snaps and divide the lemon into wedges.
  5. Crumble the feta into the quark and blend together.
  6. Mix the sugar snaps, dill, and parsley with the oven-roasted vegetables.
  7. Serve with the feta cheese and lemon slices.

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