Baked Potatoes with Salmon

Ingredients

• 800 g potatoes
• 1 pinch ground saffron
• 1 lemon (juice)
• 4 tbsp olive oil
• 1 tsp Honey
• 1 tsp Black cumin
• Salt
• Pepper (freshly ground)
• 600 g salmon fillet
• 3 spring onions
• 150 g Baby spinach

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat.

2. 2.

   Wash and brush the potatoes thoroughly. Pat dry with kitchen paper and cut into bite-sized pieces. Stir saffron into 2-3 tbsp lemon juice until dissolved. Then mix in oil, honey, black cumin, salt, and pepper. Toss the potatoes well with the saffron‑oil mixture and spread on a baking sheet lined with parchment paper. Bake in the oven for 30–40 minutes.

3. 3.

   Rinse the salmon, pat dry, and season with remaining lemon juice, salt, and pepper. Place it on top of the potatoes during the last 15–20 minutes of baking.

4. 4.

   Wash, trim, and slice spring onions into very thin slanted rings. Wash spinach and spin dry.

5. 5.

   Remove the potatoes and salmon from the oven. Break the salmon into pieces. Combine the potatoes, salmon, spring onions, and spinach, then divide into take‑out containers or serve immediately.