Salmon burger with broccoli and rosemary potatoes

Heat the oil in 1 large or 2 regular frying pans and fry the potato slices with the rosemary, pepper and salt in about 20 minutes on medium heat until golden brown and done.

Change regularly.

In the meantime, heat a skillet without oil or butter and toast the hazelnuts for 4 minutes on medium heat. Remove from the pan and allow to cool on a plate.

Heat the oil in the same frying pan and fry the salmon burgers in 8 min. On medium heat until golden brown and done. Turn halfway.

Meanwhile cut the broccoli into small florets, peel the stalk and cut into small pieces. Cook in 5 minutes until al dente.

Make a dressing of the rest of the oil, vinegar and mustard. Chop the roasted hazelnuts coarsely.

Drain the broccoli and scoop with the dressing and the hazelnuts. Divide the salmon burgers, broccoli and potatoes over the plates.