Summary

Ingredients

• 400 g wild salmon fillet (s)
• 250 g asparaus, reen
• 400 g potato (s), new, approx.
• 1 cup peas
• 8 handful cherry tomato (s)
• 1 tablespoon balsamic vinegar
• 3 tablespoon oil
• Salt and pepper, freshly ground

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Instructions

1. Wash the potatoes well and cut into wedges with the peel. If you don`t like potatoes with their skin on, you can of course also use them peeled.
2. Wash the asparagus, peel the lower third if necessary, remove the woody ends and cut the asparagus into bite-sized pieces.
3. Put the potatoes in an ovenproof dish and mix well with 2 tablespoons of oil, I use rapeseed or alba oil. Bake at 225 ° C in a preheated oven for about 30 minutes, turning a few times. Add the asparagus, salt and mix everything and place in the oven for another 10 minutes.
4. Mix the cherry tomatoes and the peas with the vegetables, carefully seasoning again with a little salt, pepper and 1 - 2 tablespoons of balsamic vinegar. Place the salmon in the vegetables so that it is pressed about halfway into the vegetables and sprinkle with a pinch of salt and pepper. Put everything back in the oven for about 10 minutes, until the salmon is cooked through.