Salmon with Salad and Oven Potatoes

Ingredients

• 2 large slices salmon fillet
• 0.5 lemon (juice)
• 1 small glass pesto
• 2 tbsp butter
• 500 g waxy potatoes
• 2 tbsp olive oil
• salt (pepper)
• 1 small frisée salad
• 1 bundle arugula
• 1 tbsp balsamic vinegar
• 4 tbsp olive oil
• salt (pepper)

Instructions

1. 1.

   Wash the potatoes thoroughly, pat dry, quarter them. Place on a baking sheet, brush with olive oil, sprinkle salt, and bake at 175°C for about 20 minutes until golden.

2. 2.

   Rinse the fish, pat dry, cut into thick strips lengthwise. Drizzle with lemon juice, season with salt and pepper. Heat butter in a pan over medium heat and fry the fillets for 10 minutes; spread a generous spoonful of pesto on each strip.

3. 3.

   Wash the salad, tear frisée into small pieces. Mix vinegar, oil, salt, and pepper, then pour over the salad. Arrange the salad on plates, add the salmon strips, and serve with the baked potatoes.