My Summer Salmon

5 from 2 votes
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 199 kcal


The salmon

  • 2 Discs Fresh salmon fillet
  • Salt
  • Black pepper from the mill
  • 2 piece Spring onions fresh, cut
  • 2 tablespoon Sunflower oil

The salad

  • 150 g Mixed salad lamb's lettuce frisee and radicchio
  • 1 piece Spring onions fresh, cut
  • 1 large Freshly cut tomato
  • 1 Bit Freshly diced cucumber

The vinaigrette

  • 4 tablespoon Cold pressed olive oil
  • 2 tablespoon Dark balsamic vinegar
  • 1 large Garlic clove chopped
  • Salt and pepper

The potatoes

  • 6 medium-sized Jacket potatoes
  • 6 Discs Black Forest ham
  • 1 tablespoon Butter


  • Place the salmon on a baking sheet lined with aluminum foil. Salt and pepper on top and place the spring onions on top. Drizzle with oil and place in the oven on the middle rail or oven below, as I did at 180 ° upper and lower. Fry bottom heat for 15 minutes.
  • Put the cleaned and chopped lettuce in a bowl. Add the cut vegetables. Pour the vinaigrette mixed with all the ingredients over it and mix everything together.
  • Wrap the boiled and peeled potatoes with a slice of ham each and fry them brown all over in a pan with butter. Distribute everything on plates. I boiled the potatoes first and let them cool down a bit. Were then done along with the salmon. Good Appetite.


Serving: 100gCalories: 199kcalCarbohydrates: 12.6gProtein: 1.6gFat: 15.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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