Photo: Caroline Attwood
Herb-Roasted Salmon, Potatoes, Carrots, and Sugar Snap Peas
16 ingredients
Makes 4 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
899
Calories
49g
Protein
41g
Fat
88g
Carbs
Counts 14 of 17 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Tahini | 1 tbsp (15g) | 89 |
| Sesame Seed | 1 tbsp (9g) | 52 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Peppermint | not in our table | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 green onions, chopped
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped fresh mint
- 1 tablespoon coriander seeds
- 4 tablespoons extra-virgin olive oil, divided, plus additional for brushing
- 2 tablespoons fresh lemon juice, divided
- 2 garlic cloves, pressed, divided
- 1 teaspoon finely grated lemon peel, divided
- 4 6-ounce salmon fillets (preferably wild)
- 1/2 cup plain whole-milk yogurt
- 1 tablespoon tahini (sesame seed paste)*
- 12 ounces fingerling potatoes, scrubbed, halved lengthwise
- 1 bunch baby carrots, trimmed
- 8 ounces sugar snap peas, strings removed
- Lemon wedges
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes