Name: Herb-Crusted Salmon with Roasted Root Vegetables and Pomegranate Reduction
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 1
Cuisine: French
Ingredients: 200 g salmon fillet; 30 g panko breadcrumb; 10 g parsley; 5 g thyme; 100 g carrot; 100 g parsnip; 50 ml pomegranate juice; 15 ml olive oil

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Herb-Crusted Salmon with Roasted Root Vegetables and Pomegranate Reduction

Herb-Crusted Salmon with Roasted Root Vegetables and Pomegranate Reduction

A sophisticated dish featuring salmon with a herb crust, complemented by seasonal root vegetables and a tangy pomegranate reduction.

This meal provides a balanced intake of protein and carbohydrates, essential for recovery and energy replenishment after a day of cycle training.

Ingredients:

200
g
salmon fillet
30
g
panko breadcrumb
10
g
parsley
5
g
thyme
100
g
carrot
100
g
parsnip
50
ml
pomegranate juice
15
ml
olive oil

Preparation Time: 30 minutes

Cooking Time: 40 minutes

Instructions:

Preheat the oven to 200°C.
Mix panko breadcrumbs with chopped parsley and thyme.
Coat the salmon fillet with olive oil, then press the breadcrumb mixture onto the top.
Place the salmon on a baking sheet and bake for about 20 minutes until cooked through.
Peel and chop carrots and parsnips into even pieces.
Toss the vegetables with olive oil, salt, and pepper, then roast in the oven for about 30 minutes until tender.
In a small saucepan, reduce pomegranate juice over medium heat until thickened to a syrup consistency.
Serve the salmon with roasted vegetables drizzled with pomegranate reduction.

Nutrition	Per Serving 510 g	Per 100g
Energy	805.8 kcal	158 kcal
Protein	45.5 g	8.9 g
Fibre	10 g	2.0 g
Salt	0.7 g	0.1 g
Sugar	16.6 g	3.3 g
Carbohydrates	56.8 g	11.1 g
Fat	43.3 g	8.5 g

200
g
salmon fillet
30
g
panko breadcrumb
10
g
parsley
5
g
thyme
100
g
carrot
100
g
parsnip
50
ml
pomegranate juice
15
ml
olive oil

Preheat the oven to 200°C.

Mix panko breadcrumbs with chopped parsley and thyme.

Coat the salmon fillet with olive oil, then press the breadcrumb mixture onto the top.

Place the salmon on a baking sheet and bake for about 20 minutes until cooked through.

Peel and chop carrots and parsnips into even pieces.

Toss the vegetables with olive oil, salt, and pepper, then roast in the oven for about 30 minutes until tender.

In a small saucepan, reduce pomegranate juice over medium heat until thickened to a syrup consistency.

Serve the salmon with roasted vegetables drizzled with pomegranate reduction.

Herb-Crusted Salmon with Roasted Root Vegetables and Pomegranate Reduction Herb-Crusted Salmon with Roasted Root Vegetables and Pomegranate Reduction

Ingredients:

Preparation Time: 30 minutes

Cooking Time: 40 minutes

Instructions:

Herb-Crusted Salmon with Roasted Root Vegetables and Pomegranate Reduction

Herb-Crusted Salmon with Roasted Root Vegetables and Pomegranate Reduction