Salmon with creamy potato salad and broccoli

Name: salmon with creamy potato salad and broccoli
Cook time: 30 min
Total time: 42 min
Yield: 4
Ingredients: 1 kg potatoes in the shell; 600 g Broccoli; 2 Red onion; 1 lemon; 600 g salmon on the skin; 2,5 el traditional olive oil; 20 g fresh celery bag of 40 g; 125 g creme fraiche

Potato salad of baby potatoes with broccoli and salmon from the oven.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 190 ° C.
Wash the potatoes, halve the larger ones and cook them in the peel in a pan with water and, if necessary, salt in 20 minutes.
Meanwhile cut the broccoli into (small) florets, peel the stalk with the peeler and cut into pieces.
Boil for 3 minutes in water with some salt and drain. Meanwhile, clean the red onions, halve and cut into half rings.
Clean the lemon, grate the yellow skin with a fine grater or zest and squeeze the fruit.
Line a baking sheet with parchment paper and lay the salmon with the skin side up on the baking sheet. Sprinkle with salt and salt.
Mix the broccoli, red onion, 1 tbsp lemon juice, the oil, pepper and salt if necessary and spread over the baking sheet next to the salmon.
Bake for about 12 minutes in the middle of the oven.
In the meantime, finely chop the celery and scoop with the crème fraîche through the lukewarm potatoes. Season with pepper and the rest of the lemon juice.
Divide the salmon, broccoli and baby potatoes over the plates. Sprinkle the potato salad with the lemon zest.