Photo: Caroline Attwood
Tarragon salmon with crispy root chips
7 ingredients
15 min + 30 min
Serves 4
openrecipes
Try cooking salmon with herbs and white wine and serving with roast root veg instead of plain potatoes
Estimated Nutrition (whole recipe, rough)
453
Calories
23g
Protein
28g
Fat
23g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parsnip | 1/2 cup (78g) | 55 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Celeriac | 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
- 800g mixed roots, such as carrots , parsnips and celeriac, cut into chips
- 2 tbsp olive oil
- 4 salmon fillets , about 140g/5oz each
- 2 tsp chopped fresh tarragon
- large glass white wine (about 250ml)
- 400g young spinach leaves
- a little freshly grated nutmeg
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes