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Main course
Salmon Fillet with Baked Sweet Potato and Avocado Cream
712 kcal · 38 g protein · 71 g carbohydrates · 27 g fat per serving
10 min
Fish
High-protein
servings
10 min preparation
712 kcal / serving
Ingredients
- Avocado200 g
- Cherry tomatoes150 g
- Fresh herbsto taste
- Low-fat quark200 g
- Olive oil4 g
- Pepper1 g
- Salmon200 g
- Salt1 g
- Sweet potato500 g
Method
- Preheat the oven to 180 °C (355 °F) fan.
- Wash the sweet potatoes, halve them and bake them on a baking tray for about 35 minutes.
- In the meantime, make the avocado cream: quarter the cherry tomatoes. Scoop out the avocado and mash it with a fork in a small bowl. Stir in the low-fat quark and the tomatoes and season with salt, pepper and fresh herbs.
- Heat a little olive oil in a pan and fry the salmon fillet over medium heat on both sides.
- Take the sweet potatoes out of the oven and arrange them on a plate. Add the salmon and spread avocado cream over it to taste.
Allergens: Milk, Fish
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