Baked salmon with honey crust with tomato salad

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Mix 1-2 teaspoons salt and paprika powder. Wash potatoes thoroughly, cut into slices, season with paprika salt and drizzle with 4 tablespoons of oil. Place on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes until crispy.

2. 2

   Wash lemons hot, grate dry and cut into slices. Wash salmon, dab dry and season with salt and pepper. Place the salmon slices in an ovenproof dish (approx. 30 x 15 cm) on 2-3 lemon slices each. Approx. 15 minutes before the end of the cooking time, push the potatoes together slightly on the baking tray and place the casserole dish in the place that has been freed up

3. 3

   Mix vinegar and 2 tablespoons of oil. Season with salt and pepper. Wash tomatoes, remove stalk. Cut tomatoes into slices. Peel onion and cut into rings. Wash the coriander, shake dry and pluck the leaves from the stalks. Mix tomatoes and onions and marinate with prepared marinade. Arrange and sprinkle with coriander, except for a little to garnish

4. 4

   Warm the honey and sprinkle the salmon with it shortly before serving. Serve the potatoes and fish. Garnish with coriander and add tomato salad

Nutrition Facts

KCAL
640 kcal

CARBS
41 g

FATS
36 g

PROTEINS
36 g