Roasted salmon with beetroot cranberry chutney

Name: roasted salmon with beetroot cranberry chutney
Total time: 25 min
Yield: 4
Ingredients: 4 salmon fillet; 2 tablespoon lemon juice; 2 tablespoon fresh provençal herbs; rosemary; thyme; basil; 2 tablespoon olive oil; 3 tablespoon olive oil for the beet cranberry chutney; 1 Red onion for the beet cranberry chutney; 1 Apple for the beet cranberry chutney; 200 gram fresh cranberries for the beet cranberry chutney; 100 gram sugar for the beet cranberry chutney; 200 gram cooked beet for the beet cranberry chutney; 100 milliliters balsamic vinegar for the beet cranberry chutney; 1 tablespoon fresh dill for the beet cranberry chutney

Ingredients

Directions

Heat 3 tablespoons of olive oil for the chutney and fry the onion, apple and cranberries for about 10 minutes.
Add the sugar and let it melt. Scoop the beetroot through, quench with the balsamic vinegar and boil until the thickness of jam.
Spoon the dill through and allow the chutney to cool. The chutney can be kept in the refrigerator for about a week in a clean jar.
Heat the oven grill. Sprinkle the salmon with the lemon juice and sprinkle with salt, pepper and herbs.
Place the salmon fillets side by side on the baking tray and drizzle with oil. Roast the salmon in the oven for 2-4 minutes (depending on the thickness) per side.
Serve the salmon with the chutney. Tasty with fried potatoes.