Salmon fillet with herbs and broccoli salad

Preheat the oven to 200 ° C. Grate and press the limes. Grate the ginger. Remove the seeds from the pepper and finely chop the pepper. Chop the parsley and coriander coarsely. Cut the bunch in the ring.

Halve the pieces of salmon in the length. Rub the pink salmon side with salt, freshly ground pepper and a little lime juice. Place each piece with the skin down on a generous piece of baking paper. In a bowl, mix a little lime zest with ginger, red pepper, parsley, coriander and wok oil and spread over the salmon. Fold the pieces of baking paper into packages and let the salmon on the baking sheet in the oven done in 20-25 minutes.

Cut small florets from the broccoli, peel the stalk and cut into small cubes. Boil the broccoli florets and cubes in a pan with plenty of boiling water for 3-4 minutes until al dente. Rinse them in a colander with cold water and drain well. In a salad bowl mix mayonnaise with a little lime zest, a dash of lime juice and a little water and scoop the broccoli and spring onions.

Serve the salmon from the oven with the broccoli salad.