Lunch at work at its best with this simple recipe. Looks elaborate, but it isn’t! Check it out!
Salmon with sweet potatoes and red cabbage
Servings: 2
Calories: 500kcal
Ingredients
Sweet potatoes
- 300 g sweet potatoes peeled
- 50 g feta cheese
- 1 bundle fresh parsley
- salt and pepper to taste
Cabbage
- 1/2 red cabbage ~500g
- 0.5 l tomato juice
- 0.5 l water
- 2 tsp ground dry thyme
- salt and pepper to taste
Salmon
- 2 fillets salmon ~200g each
- ground colored pepper and salt
- 1 lemon
Instructions
Sweet potatoes
- Dice the potatoes, season with salt and pepper to taste and lay them on a baking paper sheet in a baking tray. Cook in the oven for 50 minutes at 180C.
- After they are cooked, leave to rest at room temperature for 10 minutes, then mix in a bowl with feta cheese chunks and freshly cut parsley.
Cabbage
- In the meantime, cut the cabbage half in half and remove the hard parts. Finely slice the rest of the leaves.
- Add a medium pot to medium heat on the stove, add the cabbage and the tomato juice. Season with salt, pepper and the ground thyme.
- Leave to simmer for 50 minutes with the lid on. Stir from time to time and if the liquid is too low (no liquid or very low level of liquid on the pot bottom) and the cabbage is not done yet, add 0.5l hot water and leave to simmer until the cabbage is wilted and the liquid is reduced again.
Salmon
- After the potatoes are done, you can start preparing the salmon 🙂
- Prepare a baking sheet with baking paper and leave the oven at 180C.
- Wash the fish and dry with paper towels.
- Season with freshly ground colored pepper and salt and lay the fish with the skin down on the baking paper.
- Cook in the oven for 30 minutes.
Serving
- Serve all together with a generous drizzle of lemon juice.
