Salmon fillet and curry potato from the oven

Name: salmon fillet and curry potato from the oven
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 500 g frozen wild salmon; 1 Red onion; 1 el mild Indian curry paste pot; 2,5 el sunflower oil; 900 g potato wedges bag of 450 g; 500 g chilled broken green bean; 2 el salad dressing yogurt bottle

Fish dish with Indian curry paste, potato wedges, salmon fillets, green beans, onion and salad dressing yogurt.

Ingredients

Kitchen Stuff

1 baking paper
1 oven dish

Directions

Preheat the oven to 200 ° C.
Let the salmon fillets thaw. Cut the red onion.
Stir in the curry paste with the oil.
Scoop the potato wedges through, so that they are covered with a thin layer.
Divide the potato wedges over the griddle covered with parchment paper and roast them in the oven for about 20 min. Golden yellow and done.
Grease the oven dish. Brush the top of the salmon fillets with the oil and sprinkle with (easy to) salt and pepper. Put them in the baking dish.
Slide the dish with the fish after 10 minutes at the potato slices in the oven and fry the salmon for 10-12 minutes until it is rosé inside.
Boil the green beans in a bottom of water with salt al dente and rinse them for a few seconds. under cold running water until the green beans are lukewarm.
Spoon the beans with the red onion and salad dressing. Season with (freshly ground) salt and pepper.