2 Serves
48 Mins
Preheat your oven to 120°C. Line a baking tray with parchment paper.
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Vitamin E
6 mg / 15 mgVitamin K
171 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
120 µg / 400 µgCalcium
129 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
75 mg / 420 mgPhosphorus
369 mg / 1,250 mgPotassium
962 mg / 4,700 mgSodium
346 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
50 µg / 55 µgFiber
4 g / 28 gSugar
8 g / 50 gSaturated Fat
23 g / 20 gCholesterol
159 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Rub the salmon fillets with extra virgin olive oil, then season evenly with salt and pepper.
Slice the lemons into thick rounds and arrange them on the prepared baking tray. Place the salmon fillets skin-side down on top of the lemon slices and roast in the oven for 25 minutes.
While the salmon roasts, peel and thinly slice the carrots. Wash and dry the baby spinach.
Heat cooking oil and butter in a saucepan over medium heat. Sauté the carrots until tender-crisp, then remove and set aside.
In the same pan, sauté the minced garlic for 20 seconds, then add the spinach and cook until just wilted. Season with salt and pepper, then remove from heat.
Prepare the sauce by bruising the lemongrass stalks with the back of a knife. Melt butter in a small saucepan, add the lemongrass, and cook for 30 seconds. Pour in the heavy cream and chicken stock, bringing the mixture to a gentle boil until thickened. Remove the lemongrass, stir in fresh lemon juice, and whisk to combine.
Plate the spinach and carrots, top with the roasted salmon, drizzle with the lemon-cream sauce, and garnish with fresh chives.
25
g95
g20
g
Yemeni
