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🍽️ Colorful Salmon and Vegetable Salad with Anchovies

615 kcal · 30 min · 4 servings

Ingredients

• 2 red bell peppers
• 600 g new potatoes
• 500 g salmon
• 6 tbsp olive oil
• salt
• pepper (from the mill)
• 4 tbsp white balsamic vinegar
• 2 tbsp pine nuts
• 1 tbsp capers
• 6 anchovies
• 4 sprigs basil
• olive oil (for the baking sheet)

Instructions

1. 1. Preheat the oven to 220 degrees Celsius using the top and bottom heat setting.
2. 2. Thoroughly wash the bell peppers.
3. 3. Cut the bell peppers in half and remove the inner seeds and membranes.
4. 4. Place the pepper halves skin-side up on a baking sheet that has been greased with oil.
5. 5. Bake the peppers in the preheated oven for about 15 minutes.
6. 6. Watch until the skin blisters and starts to turn black.
7. 7. Remove the baking sheet from the oven.
8. 8. Reduce the oven temperature to 180 degrees Celsius.
9. 9. Cover the hot peppers with a damp kitchen towel.
10. 10. Allow the peppers to cool down.
11. 11. Peel the skin off the peppers.
12. 12. Cut the pepper flesh into strips.
13. 13. Wash the potatoes thoroughly.
14. 14. Steam the potatoes for about 30 minutes until they are cooked through.
15. 15. Let the potatoes cool down.
16. 16. Cut the cooled potatoes into chunks.
17. 17. Rinse the salmon.
18. 18. Pat the salmon dry with a kitchen towel.
19. 19. Cut the salmon into 8 to 12 equal-sized pieces.
20. 20. Place the salmon pieces on a baking sheet lined with baking paper.
21. 21. Brush the salmon pieces with 2 tablespoons of olive oil.
22. 22. Season the salmon with salt and pepper.
23. 23. Bake the salmon in the oven for 8 to 10 minutes.
24. 24. Whisk the remaining oil with the balsamic vinegar.
25. 25. Season the dressing mixture with salt and pepper.
26. 26. Fold the pine nuts into the dressing mixture.
27. 27. Add the capers.
28. 28. Add the anchovies.
29. 29. Add the pepper strips.
30. 30. Add the potato chunks.
31. 31. Mix everything well and taste the mixture to adjust the seasoning.
32. 32. Pluck the basil leaves off the stems.
33. 33. Add the basil leaves to the salad.
34. 34. Remove the salmon pieces from the oven.
35. 35. Place the salmon pieces on plates or a large serving platter.
36. 36. Distribute the warm vegetable salad over the salmon.

Nutrition per serving

• kcal: 615
• Protein: 32 g · Fett/Fat: 41 g · Carbs: 29 g