Lemon and potato gratins with roasted tomatoes

Name: lemon and potato gratins with roasted tomatoes
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 3 Red onion; 500 g Cherry tomatoes; 3 el traditional olive oil; 4 gratin with emmental cheese and cream; 1 lemon; 4 fresh salmon fillet on the skin; 15 g fresh dill; el White wine vinegar

Easy oven dish of onions, cherry tomatoes, potato gratins, salmon and dill.

Ingredients

Kitchen Stuff

1 baking paper
1 baking dish (20 x 30 cm, greased)

Directions

Preheat the oven to 200 ° C. Cut the onions into pieces.
Mix with the tomatoes, oil, pepper and salt and spread together with the gratins over a griddle covered with parchment paper.
Bake for about 25 minutes in the oven. Spoon the vegetables halfway.
Clean the lemon and cut into quarters. Place the salmon on the skin side with the lemon in the baking dish and sprinkle with salt and pepper.
Put the oven dish on a rack and bake for the last 10 minutes above the gratins in the oven.
In the meantime, finely chop the dill and mix with the rest of the oil, vinegar, pepper and salt, if necessary, into a dressing.
Divide the gratins, vegetables and salmon over the plates. Squeeze the lemon above the salmon and spread the dressing over the vegetables.