Mustard and Lemon Salmon with Vegetable Yoghurt Salad

So I know that pregnant women have a low immune system (I mean why not)! The last three weeks I’ve had the influensa and stayed at the hospital (remember, the healthy food and comfy environment) and I didn’t even make it through that one until I got a (huge) touch of the stomach flu. Is there any other mother to be out there that recognize the fact that all the normal sicknesses also strikes in power times 10? Yeez. Anyway, I’m well on my way to feeling better but I’ve been taking a break from writing and (for obvious reasons) eating. 

Now therefore, it’s about time I share this really easy and super healthy recipe with you (it’s been in the camera two weeks now). Enjoy!

Salmon stuffed with Mustard Low Carb

Photo by Mind the Home

Mustard Salmon with a Yoghurt Salad Low Carb

Photo by Mind the Home

Ovenbaked Salmon stuffed with Mustard and Lemon
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Ingredients
  1. 300 g fresh salmon
  2. 1/2 lemon
  3. 1 bundle of fresh dill
  4. 2 tbsp coarse, stronger mustard
  5. 0,5 dl olive oil
  6. salt and pepper
  7. 1/4 of an apple
  8. 1 bundle of radishes
  9. 1 carrot
  10. 1 shallot
  11. 1 dl (0,42 cups) creme fraiche
  12. 1 dl (0,42 cup) greek yoghurt
Instructions
  1. Make sure there's no skin or bones in the salmon (I ask the person in the store to remove the skin). Cut about 1 cm deep cuts every second cm.
  2. Mix mustard, olive oil, salt and pepper and spread on top of the salmon, stuff it down the cuts as well.
  3. Cut a 1/2 of a lemon in small slices and put them in the cuts of the salmon. Add generous amount of dill in between!
  4. Bake in oven about 20 minutes 150 C (302 F) hot air. If you don't have hot air, just add 25 C (77F) to the number.
  5. While salmon is in oven you start with the yoghurt salad. Peel and shop the carrot. Rinse and chop the radish. Peel and chop the apple and shallot.
  6. Mix vegetables with yoghurt, creme fraiche, salt and pepper.
  7. For last you chop the left over dill and serve with the meal.
Notes
  1. I served with a creme fraiche and horseradish sauce but that felt overkill since the yoghurt salad provides sauce enough.
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