Vegetable and Oven-Baked Salmon

Ingredients

• 500 g waxy potatoes
• 4 tbsp olive oil
• Salt
• black pepper (freshly ground)
• 200 ml vegetable broth
• 2 bulbs fennel
• 1 Zucchini
• 4 Spring Onions
• 4 Salmon fillets (about 125 g each)
• 6 sprigs rosemary
• 4 stems thyme
• 150 g Physalis
• cracked black pepper

Instructions

1. 1.

   Peel, wash and slice the potatoes. Spread them on a baking sheet lined with parchment paper, drizzle with 2 tbsp oil and season with salt and pepper. Add a splash of vegetable broth and bake in a preheated oven at 200 °C (fan: 180 °C; gas: level 3) for about 10 minutes.

2. 2.

   Wash, trim and slice the fennel into strips. Wash, trim and slice the zucchini. Cut the spring onions into 6–8 cm pieces. Mix the fennel, zucchini and spring onions with the potatoes and bake for another ~10 minutes, adding more broth if needed.

3. 3.

   Wash and pat dry the salmon. In a hot non‑stick pan, sear the fillets in 2 tbsp oil for about 1 minute on each side until golden brown. Wash the herbs, shake off excess water, pluck one sprig of rosemary and 2–3 stems of thyme, then finely chop them. Separate the physalis from their husks. Remove the baking sheet from the oven, scatter the physalis and chopped herbs over the vegetables, and place the salmon on top.

4. 4.

   Sprinkle with the chopped herbs and cracked pepper, season with salt, and bake for another ~10 minutes until everything is cooked through. Serve the vegetable and salmon hot.