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RECIPES
| Calories | 78,8 Kcal |
| Fat | 3,7 g |
| of which saturated fat | 0,8 g |
| Carbohydrates | 5,4 g |
| of which sugar | 0,4 g |
| Proteins | 6,1 g |
| Salt | 0 g |
| Calories | 78,8 Kcal |
| Fat | 3,7 g |
| of which saturated fat | 0,8 g |
| Carbohydrates | 5,4 g |
| of which sugar | 0,4 g |
| Proteins | 6,1 g |
| Salt | 0 g |
Preheat oven to 200ºC, heat above and below. Peel and cut carrots into fine pieces. Spread out on a baking tray. Add a drizzle of olive oil, half the spice mix and season with salt and pepper. Mix and bake the carrots until tender when pierced with a fork, about 20 min. Heat oil in a frying pan and cook the salmon. During cooking, season with the rest of the spices and salt and pepper. Cook until the desired point of doneness. Press the tip of a knife against the thickest part of the salmon. Squeeze lemon. Mix the mixed greens with the remaining lemon juice, a drizzle of olive oil and season with salt and pepper. Divide el arroz entre los platos. Preheat oven to 200ºC, heat above and below. Peel and cut carrots into fine pieces. Spread out on a baking tray. Add a drizzle of olive oil, half the spice mix and season with salt and pepper. Mix and bake the carrots until tender when pierced with a fork, about 20 min. Heat oil in a frying pan and cook the salmon. During cooking, season with the rest of the spices and salt and pepper. Cook until the desired point of doneness. Press the tip of a knife against the thickest part of the salmon. Squeeze lemon. Mix the mixed greens with the remaining lemon juice, a drizzle of olive oil and season with salt and pepper. Paso 6Cooking step by step
The oven:
The carrots:
The salmon:
If the center is opaque, it is probably overcooked. If it is translucent, it is undercooked. 
The salsa verde:
Peel cucumber and cut it into small cubes.
Chop coriander (leaves and branches).
Mince garlic.
Mix half of the lemon juice, cucumber, coriander and garlic in a bowl with a drizzle of olive oil. Season with salt and pepper. 
Your meal:
Divide salmon between the plates and season with salsa verde. Serve with salad and carrots. 
Sirve tu plato:
Pon encima carne, calabacín, zanahoria, champiñones y cebolleta blanca marinada.
Rocía con salsa y sriracha restante (si quieres más picante). Espolvorea con cebolleta verde y sirve. Cooking
step by stepThe oven:
The carrots:
The salmon:
If the center is opaque, it is probably overcooked. If it is translucent, it is undercooked. The salsa verde:
Peel cucumber and cut it into small cubes.
Chop coriander (leaves and branches).
Mince garlic.
Mix half of the lemon juice, cucumber, coriander and garlic in a bowl with a drizzle of olive oil. Season with salt and pepper. Your meal:
Divide salmon between the plates and season with salsa verde. Serve with salad and carrots. Paso 6
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