Peppery salmon fillet and broccoli with hazelnuts

Name: peppery salmon fillet and broccoli with hazelnuts
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 2 el (olive oil; 600 g baking potatoes; 2 tl dried thyme; 25 g unroasted hazelnuts; 1 tl lepper spice melange, can 75 g; 160 g fresh salmon fillet; 400 g cool fresh broccoli; 2 el vinaigrette basilico variations possible

Salmon fillet with a Scandinavian twist. Lemon pepper gives the fish a real kick. Tasty with broccoli with hazelnuts and baking potatoes with thyme.

Ingredients

Directions

Heat the oil in the large frying pan and fry the potatoes with the thyme, pepper over medium heat for 14 min. Golden brown and done. Change regularly.
In the meantime, heat another skillet without oil or butter and toast the hazelnuts for 3 minutes on medium heat.
Remove from the pan and allow to cool on a plate. Heel coarse. Sprinkle the lepper on a plate and pass through the sides of the salmon fillet.
Halve the broccoli florets and cook them in 4 minutes until al dente. Pour into a colander and drain well.
Spoon with the hazelnuts and the vinaigrette.
In the meantime, heat the rest of the oil in the same frying pan and fry the salmon over medium heat 6 minutes. Turn halfway.
Divide the potatoes and broccoli over the plates, break the salmon into pieces and serve.