Lots of lemon flavour never goes wrong with salmon.

  • 30 minutes
  • 4 servings
  • 654 calories

Ingredients

Salmon

  • 21 oz / 600 grams salmon
  • 10 oz/ 280 g savoy cabbage
  • 2 tbsp butter
  • 10 fl oz/ 3 dl (300 ml) heavy cream
  • 1 tbsp dijon mustard
  • 1 fish broth cube
  • 2 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1 tsp salt
  • 1/4 tsp white pepper

Sides

  • 5 oz / 150 g haricots verts
  • 1 tbsp dill

Instructions

  1. Set the oven to 375°F.
  2. Divide the savoy cabbage and rinse it carefully and cut into 4 strips.
  3. Place the salmon and the cabbage in an oven-proof form. Add butter, salt and pepper. In a bowl, mix together heavy cream, mustard, fish broth, lemon zest + juice, salt and white pepper, pour the mixture over the salmon. Insert in the middle of the oven until the inside temperature is 132°F / 56 ° C, about 12 minutes.
  4. Boil the haricots verts in lightly salted water for about 4 minutes. Top it off with some dill.

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