Citrus baked salmon
Enjoy a taste sensation with this mouth-watering citrus-baked salmon paired perfectly with roasted asparagus, crispy fried potatoes, and a rocket salad.
Preparation
Step 1
250 g salmon fillet – 2 tbsp olive oil – 1 tsp pepper – 1 tbsp chopped parsley – ½ lemon – ½ lime – ½ bunch of green asparagus – 1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce
Rub the salmon fillet with 1 tbsp olive oil, pepper and parsley. Slice the lime and lemon and place on top of the fish. Rub the asparagus with 1 tbsp olive oil and Kikkoman Less Salt Soy Sauce. Bake the asparagus together with the fish at 180 °C for 20 minutes.
Step 2
300 g boiled potatoes – 1 tbsp olive oil – 1 tbsp sesame seeds
Cut the potatoes into quarters. Fry them in olive oil and sprinkle with the sesame seeds.
Step 3
40 g rocket salad – 1 tbsp olive oil – 1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 1 tsp cider vinegar – 1 tsp honey
Mix the dressing ingredients thoroughly and pour over the rocket salad. Serve with the baked salmon and potatoes.
Recipe-ID: 1315
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250 g salmon fillet – 2 tbsp olive oil – 1 tsp pepper – 1 tbsp chopped parsley – ½ lemon – ½ lime – ½ bunch of green asparagus – 1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce
Rub the salmon fillet with 1 tbsp olive oil, pepper and parsley. Slice the lime and lemon and place on top of the fish. Rub the asparagus with 1 tbsp olive oil and Kikkoman Less Salt Soy Sauce. Bake the asparagus together with the fish at 180 °C for 20 minutes.
300 g boiled potatoes – 1 tbsp olive oil – 1 tbsp sesame seeds
Cut the potatoes into quarters. Fry them in olive oil and sprinkle with the sesame seeds.
40 g rocket salad – 1 tbsp olive oil – 1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 1 tsp cider vinegar – 1 tsp honey
Mix the dressing ingredients thoroughly and pour over the rocket salad. Serve with the baked salmon and potatoes.
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