Sauteed salmon with perfect puff potato and dill-yogurt sauce

Preheat the oven to 220 ° C.

Clean the potatoes, halve them with skin lengthwise, wrap the halves in aluminum foil and knead them in the center of the oven for about 30 minutes.

In the meantime, heat a skillet without oil or butter and toast the almond shavings in 3 min. Until golden brown. Let cool on a plate.

Keep half a salad onion behind, halve the rest in the length and cut as finely as possible.

Stir the finely chopped salad onion with the dill into the yoghurt and season with salt and pepper.

Grease the oven dish with the oil, put the salmon in it and sprinkle with salt and pepper. Place the dish in the oven for the last 10 minutes next to the potatoes.

Meanwhile, bring a pot of water to the boil. Divide the broccoli into florets, peel the stalk and cut into pieces.

When the water boils, put the broccoli in the pan and cook in 4 minutes until al dente. Drain and keep warm.

Cut the reserved salad onion into rings. Serve the salmon with the potato and the broccoli.

Sprinkle the salmon with the salad onion, the broccoli with the almond shavings and spoon the yogurt onto the potato.