Baked Salmon with Prosciutto, Potatoes, Tomatoes and Asparagus
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 900.4
- Total Fat: 38.4 g
- Cholesterol: 190.3 mg
- Sodium: 920.2 mg
- Total Carbs: 62.4 g
- Dietary Fiber: 11.2 g
- Protein: 75.5 g
View full nutritional breakdown of Baked Salmon with Prosciutto, Potatoes, Tomatoes and Asparagus calories by ingredient
Introduction
From "Home at 7, Dinner at 8" by Sophie Wright. You can use chicken thighs or monkfish if you tire of salmon. The nutritional calculator indicates this recipe is over 1000 calories. In the book, it says it's only 663 calories. Don't know why the spark calculates it so highly. From "Home at 7, Dinner at 8" by Sophie Wright. You can use chicken thighs or monkfish if you tire of salmon. The nutritional calculator indicates this recipe is over 1000 calories. In the book, it says it's only 663 calories. Don't know why the spark calculates it so highly.Number of Servings: 4
Ingredients
-
4 T olive oil, plus extra for oiling
8 small red potatoes
Salt and freshly ground black pepper
2 t dried oregano
4 slamon fillets, weighing about 5 1/2 ro 6 oz each
20 spears of asparagus, trimmed
20 cherry tomatoes
8 slices of prosciutto or pancetta
Juice of 1 lemon
Directions
Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper and rub with a little oil. Slice the potatoes (with their skins left on) to the thickness of about 1/8 inch. Lay the potatoes over the baking sheet, trying not to overlap them too much. Sprinkle generously with salt and pepper and the oregano and drizzle with 2 tablespoons of olive oil. Put in the hot oven for 15 minutes.
Remove the baking sheet from the oven and increase the temperature to 425 degrees. Lay the salmon fillets on top of the potatoes and scatter around the asparagus spears and tomatoes. Drape the prosciutto or pancetta over the top. Drizzle over the rest of the olive oil and put the pan back in the oven for an additional 10 to 15 minutes until everything is cooked through.
Squeeze over the lemon juice and serve immediately. Serves 4
Serving Size: Makes 4 servings
Remove the baking sheet from the oven and increase the temperature to 425 degrees. Lay the salmon fillets on top of the potatoes and scatter around the asparagus spears and tomatoes. Drape the prosciutto or pancetta over the top. Drizzle over the rest of the olive oil and put the pan back in the oven for an additional 10 to 15 minutes until everything is cooked through.
Squeeze over the lemon juice and serve immediately. Serves 4
Serving Size: Makes 4 servings