Main courses · Fish & seafood
Crispy Parmesan Salmon with Vegetables and Lemon Cream Sauce
For best results with this recipe, remove the salmon you will use from the refrigerator 20-30 minutes before baking and bring it to room temperature.
TM6TM7
Details
- Difficulty
- Medium
- Prep
- 25 min
- Active
- 25 min
- Cook
- 60 min
- Total
- 60 min
- Yield
- 6 portions
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- Category
- Main coursesFish & seafood
- Time
- 30–60 min
- Nutrition
- High protein
- Difficulty
- Medium
- broccoli florets
- 298 g
- red onions
- 198 g
- red radishes
- 198 g
- salt
- 5 pinches
- olive oil
- 14 g
- Parmesan cheese
- 43 g
- fresh dill
- 5 sprigs
- fresh parsley, leaves only
- 5 sprigs
- lemon
- 1
- unsalted butter
- 57 g
- panko bread crumbs
- 85 g
- fresh ground pepper
- 2 pinches
- fresh salmon fillet, skinless
- 1.2 kg
- Dijon mustard
- 4 tbsp
- onions
- 57 g
- unsalted butter
- 128 g
- white wine
- 57 g
- lemon juice, freshly squeezed
- 57 g
- salt
- 0.3 tsp
- fresh ground pepper
- 2 pinches
- crème fraîche
- 113 g
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 49.6 g
- Energy
- 3,811.2 kJ
- Calories
- 910.9 kcal
- Fat
- 67.7 g
- Fibre
- 3.2 g
- Carbohydrates
- 25.1 g
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