Salmon fillet with peppercorn and broccoli with hazelnuts

Heat the oil in a large frying pan and fry the potatoes with the thyme, pepper and salt on medium heat for 14 minutes until golden brown and done.

Change regularly.

In the meantime, heat a skillet without oil or butter and toast the hazelnuts for 3 minutes on medium heat.

Remove from the pan and allow to cool on a plate. Heel coarse.

Sprinkle the lepper on a plate and pass through the sides of the salmon fillet.

Halve the broccoli florets and cook in 5 minutes until al dente. Pour into a colander and drain well. Spoon with the hazelnuts and dressing.

In the meantime, heat the rest of the oil in the frying pan and fry the salmon over medium heat for 3 minutes.

Turn carefully and bake for another 2 minutes. The sides are not baked.

Divide the potatoes and broccoli over the plates, divide the salmon into pieces and add.