Baked Salmon with Potatoes

Ingredients

• 800 g waxy potatoes
• Salt
• 2 Spring Onions
• 1 Red Onion
• 4 tbsp butter
• pepper (ground)
• 750 g salmon fillet (with skin)
• Salt
• 1 tbsp Vegetable oil
• 80 g grated cheese (e.g., Gouda)
• 1 handful Arugula
• 1 handful parsley
• 2 sprigs dill

Instructions

1. 1.

   Peel, wash and cut the potatoes into pieces. Boil in salted water for about 25 minutes.

2. 2.

   While the potatoes cook, wash and trim the spring onions, then slice them thinly. Peel and dice the red onion finely. In a hot pan, sauté the onion mixture with 1 tbsp butter until translucent. Remove from heat and season with pepper.

3. 3.

   Preheat the oven to 200°C (400°F) fan‑forced or conventional.

4. 4.

   Rinse the salmon, pat dry, and cut into four roughly equal portions. Season with salt and pepper. Place skin side down in a hot, non‑stick pan with oil and sear for about 2 minutes. Flip, sear briefly, then remove from the pan. Lay skin side down on a baking tray lined with parchment paper. Spread the onion mixture over the salmon, sprinkle with cheese, and bake for about 10 minutes.

5. 5.

   Wash, trim or pinch off the arugula, parsley, and dill, shake dry, and roughly chop each.

6. 6.

   Drain the potatoes, let them cool slightly, then toss in a hot pan with the remaining butter, arugula, and parsley. Season with salt and serve alongside the salmon on plates, garnished with dill.