Summary

Ingredients

• 2 sprigs rosemary
• 1 teaspoon salt
• Lemon juice
• 6 tablespoon olive oil
• Black pepper
• 400 g cocktail tomatoes
• 1 clove garlic
• 4 salmon fillet (s) (wild salmon)
• 400 g broccoli

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Instructions

1. Preheat the oven to 200 degrees.
2. Wash and dry the rosemary sprigs. Pluck the needles and chop finely. Put in the mortar with salt and grate finely. Add a little lemon juice and 4 tablespoons of olive oil and mix. Season to taste and season with pepper.
3. Wash and dry the tomatoes. Press the garlic. Put the tomatoes and garlic together in an ovenproof dish. Spread 1 tablespoon of olive oil over it, season with salt and place in the oven for about 10 minutes.
4. Wash the salmon fillets, pat dry, season with salt, pepper and fry in oil in an ovenproof pan, then place in the oven for about 10 minutes.
5. Cook the broccoli in salted water for about 5 minutes. Drain and stir with the rosemary mixture.
6. Arrange everything together on a plate.