Spring salmon with basil mayonnaise

Preheat the oven to 200 ºC. Place the salmon in the oven dish and drip olive oil over it (if you have an open pot of sundried tomatoes in the fridge, you can also use some oil from the pot). Sprinkle with pepper, salt, fennel seeds and paprika.

Cut 1 sprig of parsley and all the dill finely and sprinkle the chopped herbs over the salmon. Roll the salmon in all seasonings until the salmon is covered on all sides. Place the reserved sprig of parsley under the salmon fillet. Cut 1 lemon in half and put the lemon halves in the baking dish. Let it marinate for 15 minutes.

In the meantime, boil the potatoes for 15 minutes in water with salt or until they are wonderfully soft if you prick them with a fork. Drain them in a colander and let them cool.

Fry the salmon for about 20 minutes in the oven, or until the salmon is just done. Meanwhile, put the garlic with the basil and a pinch of salt in a mortar, fry everything and mix in the mayonnaise. Season with a little pepper and a few drops of lemon juice. Cut the potatoes into thick slices and mix with the basil mayonnaise.

Carefully squeeze out the lemon halves with a kitchen tongs over the salmon. Place the salmon on a nice serving dish. Serve with the new potatoes and a green salad.