Crispy Salmon Potato Bowl with Creamy Mustard Dip

by Elli

Ingredients

• 200 G Salmon fillet
• 500 G Potatoes
• 400 G Fresh broccoli
• 120 G Low-fat quark
• 20 G Mustard
• Lemon juice
• Salt, pepper, sweet paprika and garlic powder
• Optional dill

Instructions

1. Prepare potatoes Preheat oven to 200°C convection. Wash potatoes and cut into small cubes of about 1.5 cm. Season with salt, pepper, paprika and garlic. Spread on a baking sheet lined with parchment paper and bake for 15-20 minutes.
2. Add salmon and broccoli Divide broccoli into small florets. Season salmon with salt, pepper and a little lemon juice. Add broccoli and salmon to the potatoes on the baking sheet and bake for another 12-15 minutes until the potatoes are soft, the broccoli is tender and the salmon is fully cooked through.
3. Prepare creamy mustard dip Mix low-fat quark with mustard, lemon juice and 1-2 tbsp water until creamy. Season with salt, pepper and optionally fresh herbs.
4. Plate and enjoy Divide potatoes and broccoli between two bowls. Top each with half of the salmon and serve with the creamy mustard dip.
5. Enjoy 😘