Salmon on lemon potatoes

Name: Salmon on lemon potatoes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 3 Lemons (including 1 organic); 1 TABLESPOON liquid honey; 6 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sea salt; 2 small fennel tubers; 1 collar Spring onions; 800 g waxy potatoes; 1 glass (106 ml) Capers; 800 g Salmon fillet (without skin); 2 TABLESPOONS Oil

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

"Here comes the Sun" - straight onto your plate: bright yellow, the lemon slices not only look great, but also give vegetables and salmon fillets a fine sour note when sizzling in the oven.

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

3 Lemons (including 1 organic)
1 TABLESPOON liquid honey
6 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sea salt
2 small fennel tubers
1 collar Spring onions
800 g waxy potatoes
1 glass (106 ml) Capers
800 g Salmon fillet (without skin)
2 TABLESPOONS Oil

Directions

1
Wash organic lemon hot and dry. Cut the remaining lemons in half and squeeze. Mix lemon juice, honey and olive oil. Season vigorously with salt and pepper.
2
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Clean the fennel, pluck the greenery and put aside. Wash the fennel and cut into thin slices. Clean and wash spring onions and cut into long pieces. Wash potatoes thoroughly and cut into slices. Mix the fennel, spring onions and potatoes with the lemon marinade, up to 2 tablespoons, and spread on a baking tray. Sprinkle with capers and bake in a hot oven for 35-40 minutes.
3
In the meantime cut organic lemon into thin slices. Rinse fish, dab dry and cut into 4 equal pieces. Heat the oil in a large pan. Brown the fish on both sides.
4
About 20 minutes before the end of the baking time, spread lemon slices on the vegetables. Place the salmon on top and spread with the remaining lemon marinade. Fry until done. Then remove from the oven. Sprinkle with fennel greens and sea salt.