Salmon with Oven Roasted Vegetables

Ingredients

• 2 white onions
• 2 red onions
• 1 stalk leek
• 4 Spring Onions
• 4 tbsp olive oil
• Salt
• Pepper
• 4 salmon fillets (150 g each; with skin)
• 1 Shallot
• a handful parsley (5 g)
• 1 tbsp capers (15 g; jar; drained)
• 2 anchovy fillets (jar)
• 1 tsp Mustard
• 1 tsp Honey
• 2 tbsp white wine vinegar

Instructions

1. 1.

   Peel the white and red onions and cut them into wedges. Clean and wash the leek and spring onions. Slice the leek diagonally into rings, leave the spring onions whole or halve them.

2. 2.

   Place the white and red onion wedges on a baking tray, drizzle with 1 tbsp oil, season with salt and pepper, and roast in a preheated oven at 200 °C (convection 180 °C; gas: level 3) for about 10 minutes. Add the leek and bake for another 10 minutes.

3. 3.

   Pat the salmon fillets dry with paper towels. Place the spring onions on the baking tray and lay the salmon fillets skin-side down on top. Drizzle with 1 tbsp oil, season with salt and pepper, and bake in the oven for 10–15 minutes until cooked through.

4. 4.

   Meanwhile, peel and finely dice the shallot for the salsa. Wash the parsley, pat dry, strip the leaves and finely chop them. Pat the capers and anchovies dry and finely dice them. Mix everything together with mustard, honey, vinegar and the remaining oil, season with salt and pepper to taste. Spoon the salsa over the salmon and oven roasted vegetables and serve.