| * 200 g | Salmon fillet |
| * 3 medium sized (200 g) | Potatoes |
| * 250 ml | Whole milk |
| * 60 g | Butter |
| * 1 teaspoon (5 g) | Dried parsley |
| * 2 tablespoons (30 g) | All-purpose flour |
| * 1 teaspoon (5 g) | Dill tips |
| * According to your taste | Salt, pepper, olive oil, lemon juice, and dill |
| * 3 scoops | Fresubin Protein POWDER |
1. Peel potatoes and cook in slightly salted water. In a pan, melt half of the butter and roll the boiled potatoes in it till they are covered by the butter, Add parsley, mix well, and season with salt and pepper.
2. Melt the remaining butter in a pot and stir in the flour with a whisk, Add the milk and bring to a boil, stirring constantly. Add a few dill tips and immediately take the sauce from the heat. Season the sauce with lemon juice, salt, and pepper.
3. Heat some oil in a pan. Fry the salmon fillet from both sides for 3 minutes. Afterward, lower the heat and let it cook for another 5 minutes while seasoning as desired. Combine the salmon with the parsley potatoes.
4. Stir 3 scoops of Fresubin Protein POWDER in 250 ml dill sauce. Pour the sauce over the salmon filet and serve.
| 1307 kcal | Energy |
| 72 g | Protein |
| 82 g | Fat |
| 63 g | Carbohydrate |
| 6 g | Fibre |
Salmon with Creamy Dill Sauce
