Stuffed salmon fillet from the baking sheet

Peel the shallots and halve. Halve the potatoes with skin. Place the salmon fillet on the sheet side on a baking tray.

Clean the lemon, grate the peel and squeeze the fruit.

Ris the leaves of the sprigs of thyme, oregano and sage (from the spice mix, keep the rosemary separate) and cut them fine.

Press the garlic. Mix the lemon juice with the lemon zest, garlic and herbs through the crème fraîche. Season with salt and pepper and brush the salmon.

Put short sprigs of rosemary in the salmon.

Preheat the oven to 200 ° C. Cover the shallots with oil and distribute them around the salmon.

Spoon the potatoes in a bowl with the oil and spread them in one layer over the other baking sheet.

Sprinkle the salmon, the potatoes and the shallot with the sea salt. Place the potatoes on a ridge under the center of the oven.

After 10 minutes, slide the salmon with the shallots in the middle of the oven.

Roast the salmon with the shallot and the potatoes for about 20 minutes, until the potatoes are tender and the salmon is beautiful rosé inside.

Put the potatoes on the plates and put a piece of rocket on it.

Place the salmon fillet on a flat dish; that's best with a palette knife. Cut the salmon fillet at the table into 4 pieces.