Roasted vegetables and potatoes with salmon

Name: roasted vegetables and potatoes with salmon
Total time: 10 min
Yield: 4
Ingredients: 750 gram potatoes with skin; 2 winter carrot; 2 fennel bulb; 2 zucchini; 2 Red onion; 3 clove garlic; 125 milliliters olive oil; 1 tablespoon Italian spices; 2 twig thyme; 1 tablespoon rosemary; 4 salmon fillet; 1 tablespoon dill

Ingredients

Directions

Preheat the oven to 200ºC.
Cook the potatoes for 4-5 minutes, drain and rinse under cold water. Scrape the carrots, fennel and courgettes into long slices. Mix the vegetables in a bowl with the onions, garlic, 1/3 of the olive oil and the Italian herbs. Change everything.
Divide the vegetables over half of a baking sheet and place the sprigs of thyme on them. Spoon 1/3 of the olive oil with the rosemary through the potatoes and place them next to the vegetables. Roast for about 35 minutes in the middle of the oven. In between, switch over once.
Sprinkle the salmon with (sea) salt and pepper and fry it for about 2 minutes per side, rosé inside, in the rest of the olive oil. Sprinkle the salmon with the dill and serve with the vegetables and potatoes.