Steamed salmon with leeks, carrots, and potatoes
This recipe for steamed salmon with leeks, carrots, and potatoes is healthy, light, and quick to make. The pure flavours of the steamed ingredients are perfectly complemented with a drizzle of extra virgin olive oil when serving. Ideal for a weekday meal or if you want to put something healthy on the table without hassle!
Equipment
Steamer
Servings people
Ingredients
- 4 salmon fillets
- 2 leeks (julienne)
- 2 winter carrots (julienne)
- 4 potatoes (in thin slices)
- olive oil (extra virgin)
- pepper
- salt
Instructions
Preparation
- Cut 2 leeks and 2 winter carrots into pieces of 4 to 5 cm and then slice both “julienne”. Peel 4 potatoes and then cut them into thin slices. Wash 4 salmon fillets and pat dry.
Cooking
- Fill the bottom part of the steamer with water and bring to a boil.
- Add salt to taste on the potatoes and place them in the first basket. Lightly sprinkle the leeks with salt as well and put them together with the winter carrots in the second basket. Place the salmon fillets on top and add salt and pepper.
- First place the basket with potatoes on the pan with boiling water and on top of that the basket with vegetables and the salmon.Steam this for about 15 minutes.
To serve
- Divide the potatoes over the plates, place the vegetables on top, and finally the salmon. Pour generously olive oil over the dish at the end.
Nutrition
Calories: 445kcalCarbohydrates: 46gProtein: 39gFat: 11gSaturated fat: 2gCholesterol: 94mgSugars: 5g
Tried this recipe?Let me know what you think!
Simplicity with a surprising taste
my pick
this week
Steamed salmon with julienne vegetables is all about pure flavours: soft potato, light leek, and sweet winter carrot cooking together under the heat of the steam. The salmon remains firm but buttery soft inside. What completes the dish is the generous olive oil that gives deep.
