Salmon with lemon potatoes

Name: Salmon with lemon potatoes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Organic lemons; 2 TABLESPOONS liquid honey; 6 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 600 g Potatoes; 2 small fennel tubers; 1 glass (106 ml) Capers; 1/2 bunch Spring onions; 800 g Salmon fillet without skin; 2 TABLESPOONS Oil; 7-10 Tbsp Sea salt

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Organic lemons
2 TABLESPOONS liquid honey
6 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
600 g Potatoes
2 small fennel tubers
1 glass (106 ml) Capers
1/2 bunch Spring onions
800 g Salmon fillet without skin
2 TABLESPOONS Oil
7-10 Tbsp Sea salt

Directions

1
Rinse lemons with hot water. Cut 2 lemons into slices, halve the remaining lemons and squeeze the juice. Mix lemon juice, honey and oil, season with salt and pepper. Wash potatoes thoroughly and cut into slices. Wash and clean the fennel, put green aside and cut the fennel into thin slices. Drain the capers.
2
Leek onions wash, clean and cut into 8-9 cm long pieces. Mix the potatoes, fennel, spring onions and lemon slices with the lemon-honey-mix, up to 2 tbsp. Sprinkle with capers and cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 40 minutes.
3
Wash the fish, dab dry and cut into 6 equal pieces. Heat the oil in a large frying pan, fry the fish for about 6 minutes, turning it over, and brush it with the remaining marinade from time to time.
4
Take the vegetables out of the oven, arrange them on a plate, place salmon on top and sprinkle with sea salt and fennel greens.