Salmon fillet with shrimp

Ingredients

• 600 g Salmon fillet (with skin)
• 300 g large shrimp (pre‑cleaned, deveined and peeled except for the tail segment)
• 3 tbsp olive oil
• Salt
• Pepper
• 1 bulb fennel
• 1 cucumber
• 4 sprigs dill
• 2 sprigs coriander leaves
• 2 tbsp white balsamic vinegar
• 1 tsp lemon juice

Instructions

1. 1.

   Preheat the oven to 120°C (250°F) with both top and bottom heating.

2. 2.

   Rinse the salmon and pat it dry. Place it skin side down on a baking sheet lined with parchment paper. Rinse the shrimp, pat them dry, and arrange them around the fish. Drizzle everything with 1–2 tbsp olive oil, season with salt and pepper, and bake for about 25 minutes.

3. 3.

   Wash and trim the fennel, removing the tough core, then slice into thin strips or shave it. Wash the cucumber, cut off the ends, and slice it. Rinse the dill and coriander, shake them dry, pluck the leaves, and chop. Combine the herbs with the fennel, cucumber slices, remaining oil, vinegar, and lemon juice. Season with salt and pepper. After 8–10 minutes, remove the shrimp from the oven, fold them into the salad, and let them rest. Taste before serving.

4. 4.

   Place the salmon on a preheated plate, carefully peel off the skin, spread the salad over it, and serve.