Salmon with Beet Puree & Toasted Almonds
30 min
Fish
71792
For 2 Portions
200 g
potato
160 g
salmon filet, frozen
100 g
Greek yogurt
20 g
almonds, sliced
20 g
caper
5 g
dill, fresh
2
beet, raw
1/4
lemon
2 tbsp
olive oil
2 tbsp
balsamic vinegar
2 tsp
honey
pepper
salt
1. All set?
2. Defrost salmon and pat dry.
3. Peel and dice potatoes.