Salmon with Potato Salad

Ingredients

• 600 g wild salmon fillet cut into 4 pieces (or farmed salmon as substitute)
• 100 g crème fraîche
• 1 handful baby spinach
• Sea salt
• pepper (ground)
• freshly grated nutmeg
• olive oil (cold pressed)
• 20 small boiled potatoes
• 12 green olives (pitted)
• 2 Organic lemons
• 2 tbsp chives
• 2 bell peppers (yellow and orange)
• 2 tbsp capers (in brine)
• Sea salt
• olive oil
• pepper (ground)

Instructions

1. 1.

   Preheat the oven to 200°C. Wash, dry, and finely chop the spinach. Mix the crème fraîche with the spinach. Season with salt, pepper, and nutmeg. Spread 1-2 tbsp of olive oil on a baking sheet. Place the salmon pieces on it and brush each with the spinach mixture. Bake in the hot oven for about 10 minutes. A potato salad pairs well.

2. 2.

   Halve the boiled potatoes, optionally quarter them, and place them in a bowl. Drizzle with 2-3 tbsp olive oil, halve the olives, and add them. Wash the lemons. Grate the zest of one lemon and juice both lemons. Wash the peppers, halve, seed, and cut into wide strips, then cross-cut again. Add the lemon zest and pepper to the potatoes. Add chives and capers.

3. 3.

   Add another tablespoon of oil and the lemon juice, mix well, then season with salt and pepper.