← All recipes

🍽️ Baked Potatoes with Salmon and Vegetables

467 kcal · 30 min · 4 servings

Ingredients

• 4 large mostly waxy potatoes
• 150 g sour cream
• lemon juice
• 1 tsp chive rings
• salt
• pepper (from the mill)
• 400 g salmon fillet
• 200 g cocktail tomatoes
• 3 spring onions
• 4 tbsp olive oil
• 2 tbsp vegetable broth
• 4 tbsp whipping cream
• soy sauce
• 1 tsp curry powder

Instructions

1. 1. Preheat the oven to 200 degrees Celsius fan-forced.
2. 2. Wash the potatoes thoroughly and scrub them clean.
3. 3. Wrap each potato individually in aluminum foil.
4. 4. Place the foil packets on a baking sheet.
5. 5. Bake the potatoes for 50 to 60 minutes.
6. 6. Stir the sour cream with lemon juice and chopped chives until smooth.
7. 7. Season the dip with salt and pepper to taste.
8. 8. Wash the salmon and pat it dry with kitchen paper.
9. 9. Cut the salmon into small cubes.
10. 10. Wash the tomatoes and halve them.
11. 11. Wash the spring onions, trim the ends, and slice them into thin rings.
12. 12. Heat two tablespoons of oil in a frying pan.
13. 13. Sauté the spring onions and tomatoes briefly in the pan.
14. 14. Remove the vegetables from the pan and set them aside briefly.
15. 15. Add another two tablespoons of oil to the same pan.
16. 16. Fry the salmon cubes until golden brown on all sides.
17. 17. Add the prepared vegetables back to the pan.
18. 18. Pour broth and cream over the mixture.
19. 19. Season the dish with salt, pepper, soy sauce, and curry.
20. 20. Take the potatoes out of the oven.
21. 21. Remove the aluminum foil from the potatoes.
22. 22. Slice the potatoes lengthwise.

Nutrition per serving

• kcal: 467
• Protein: 25 g · Fett/Fat: 32 g · Carbs: 21 g