Roros Salmon Fillets Baked in Aluminum Foil with Heart-buttered Potato
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 salmon fillet (s), fresh, approx. 6 cm wide,
- some lemon juice
- a bit salt
- a little white pepper from the mill
- some olive oil to grease the aluminum foil
- 2 teaspoons dill, frozen food
- some butter, flaked
- some potatoes, waxy
- some butter for the potatoes
- some parsley, chopped, frozen food
Print Recipe
Pin Recipe Instructions
- It is essential to preheat the plate well - the dish naturally cools down quickly.
- Place the salmon fillets individually on the aluminum foil (extra tear-resistant) that has been well greased with olive oil. Drizzle with lemon juice. Salt, pepper and sprinkle with plenty of dill. Spread the butter flakes on top. Close the foil and place on a baking sheet (if anything leaks).
- Bake in the preheated oven at 180 ° for about 25 minutes. (The baking time depends on the thickness of the salmon slices - usually between 20 and 30 minutes).
- Heart potatoes:
- Peel the raw potatoes, cut into approx. 1 - 1.5 cm thick slices and cook in lightly salted water.
- Take the potato slices out of the water with a slotted spoon and cut out hearts on a board with a heart cookie cutter (cookie cutter). Put on a preheated plate.
- Pull a piece of butter over the potato hearts and sprinkle the chopped parsley on top.
- Open the foil slightly and place a salmon packet on each preheated plate. Place the heart potatoes next to them.
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