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🍽️ Oven vegetables with pan-fried salmon

482 kcal · 30 min · 4 servings

Ingredients

• 500 g firm-boiling potatoes
• 4 tbsp olive oil
• salt
• pepper (from the mill)
• 200 ml vegetable broth
• 2 fennel bulbs
• 1 zucchini
• 4 spring onions
• 4 salmon fillets (approx. 125 g each)
• 6 sprigs rosemary
• 4 sprigs thyme
• 150 g physalis
• ground pepper

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Slice the potatoes into thin rounds.
3. 3. Line a baking tray with baking paper.
4. 4. Spread the potato slices evenly on the tray.
5. 5. Drizzle two tablespoons of oil over the potatoes.
6. 6. Season the potatoes with salt and pepper to taste.
7. 7. Pour a small splash of vegetable broth over the potatoes.
8. 8. Preheat the oven to 200 degrees Celsius (180 degrees Celsius with fan or gas mark 3).
9. 9. Place the tray in the oven and bake the potatoes for about ten minutes.
10. 10. Wash the fennel and remove the tough cores.
11. 11. Slice the fennel into thin strips.
12. 12. Wash the zucchini and slice it into rounds.
13. 13. Wash the spring onions and cut them into six to eight centimeter long pieces.
14. 14. Take the baking tray out of the oven for a moment.
15. 15. Add the fennel, zucchini, and spring onions to the potatoes.
16. 16. Mix the vegetables well with the potatoes.
17. 17. Put the tray back in the oven and bake everything for another ten minutes.
18. 18. Add a little more vegetable broth if necessary to prevent the vegetables from drying out.
19. 19. Wash the salmon and pat it dry with a kitchen towel.
20. 20. Heat two tablespoons of oil in a non-stick frying pan.
21. 21. Fry the salmon on each side for about one minute until browned.
22. 22. Wash the herbs and shake off excess water.
23. 23. Strip the needles from a sprig of rosemary and two to three sprigs of thyme.
24. 24. Finely chop the stripped herbs.
25. 25. Carefully remove the physalis (ground cherries) from their papery husks.
26. 26. Take the baking tray with the vegetables out of the oven.
27. 27. Distribute the physalis and the chopped herbs over the hot vegetables.
28. 28. Place the fried salmon on top of the vegetables.
29. 29. Sprinkle the remaining chopped herbs and freshly ground pepper over the dish.
30. 30. Season the dish with salt to taste.
31. 31. Place the tray back in the oven and let everything finish cooking for another ten minutes.
32. 32. Take the finished dish out of the oven and serve it warm.

Nutrition per serving

• kcal: 482
• Protein: 32 g · Fett/Fat: 25 g · Carbs: 32 g