Salmon Trout Fillet with Oven Roasted Potatoes

Name: Salmon Trout Fillet with Oven Roasted Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4
Cuisine: German
Ingredients: 1 kg mostly waxy potatoes; 6 tbsp Olive oil; 1 tsp Paprika powder (sweet); 0.5 tsp ground cumin; 1 pinch ground saffron; Salt; black pepper (freshly ground); 6 Garlic cloves; 1 untreated lemon; 600 g salmon trout fillet (with skin); 250 g Cherry Tomatoes; 1 tbsp chopped parsley

Prep: 15min

| Servings: 4 | Cook: 45min

Salmon trout fillet with oven roasted potatoes is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!

Ingredients

1 kg mostly waxy potatoes
6 tbsp Olive oil
1 tsp Paprika powder (sweet)
0.5 tsp ground cumin
1 pinch ground saffron
Salt
black pepper (freshly ground)
6 Garlic cloves
1 untreated lemon
600 g salmon trout fillet (with skin)
250 g Cherry Tomatoes
1 tbsp chopped parsley

Instructions

1.
Preheat the oven to 200°C (400°F) with upper and lower heat.
2.
Wash, brush thoroughly, and cut the potatoes into wedges or bite-sized pieces. Mix the oil with paprika powder, cumin, saffron, salt, and pepper. Toss the potatoes with 4 tbsp of the seasoned oil and place them in a large baking dish. Smash the garlic cloves and add to the dish. Wash the lemon, dry it, quarter it, and squeeze a quarter over the potatoes. Place the lemon quarter on top of the potatoes and bake for about 30 minutes, turning halfway through.
3.
Wash the fish, pat dry, and cut into four equal pieces. Arrange the fillets over the potatoes and brush with remaining oil. Add the washed tomatoes on top and bake for an additional 15-20 minutes. Sprinkle with parsley before serving and provide extra lemon wedges for squeezing.