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Herb-Crusted Salmon with Roasted Potatoes and Vanilla Ice Cream
Herb-Crusted Salmon with Roasted Potatoes and Vanilla Ice Cream

Herb-Crusted Salmon with Roasted Potatoes and Vanilla Ice Cream
A balanced lunch featuring herb-crusted salmon, roasted potatoes, and a refreshing vanilla ice cream dessert.
Herb-Crusted Salmon with Roasted Potatoes and Vanilla Ice Cream
Ingredients:
1
Servings
  • 200
    g
     salmon fillet
  • 500
    g
     potatoes
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 2
    clove
     garlic
  • 10
    g
     parsley
  • 5
    g
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 1
    item
     diabetic vanilla ice cream
Preparation Time: 40 minutes
Herb-Crusted Salmon with Roasted Potatoes and Vanilla Ice Cream
Instructions:
  1. Preheat the oven to 200°C.
  2. Cut the potatoes into wedges and toss with 1 tbsp olive oil, salt, and pepper.
  3. Spread the potatoes on a baking sheet and roast for 25-30 minutes until golden and crispy.
  4. In a small bowl, mix chopped parsley, thyme, minced garlic, lemon zest, salt, and pepper.
  5. Brush the salmon fillet with remaining olive oil and press the herb mixture onto the top.
  6. Place the salmon on a baking sheet and bake for 12-15 minutes until cooked through.
  7. Serve the salmon with roasted potatoes and a scoop of diabetic vanilla ice cream for dessert.
Nutrition Per Serving 1000 g Per 100g
Energy 580 kcal 58 kcal
Protein 40 g 4.0 g
Fibre 8 g 0.8 g
Salt 2 g 0.2 g
Sugar 10 g 1.0 g
Carbohydrates 60 g 6.0 g
Fat 30 g 3.0 g
  • 200
    g
     salmon fillet
  • 500
    g
     potatoes
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 2
    clove
     garlic
  • 10
    g
     parsley
  • 5
    g
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 1
    item
     diabetic vanilla ice cream
1
Servings
0

Preheat the oven to 200°C.

Cut the potatoes into wedges and toss with 1 tbsp olive oil, salt, and pepper.

Spread the potatoes on a baking sheet and roast for 25-30 minutes until golden and crispy.

In a small bowl, mix chopped parsley, thyme, minced garlic, lemon zest, salt, and pepper.

Brush the salmon fillet with remaining olive oil and press the herb mixture onto the top.

Place the salmon on a baking sheet and bake for 12-15 minutes until cooked through.

Serve the salmon with roasted potatoes and a scoop of diabetic vanilla ice cream for dessert.

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