Summary

Ingredients

• 800 g salmon fillet (s), in one piece
• 500 g broccoli
• 2 root / s parsley
• 2 carrot (s)
• 200 g mushrooms (Eerline, mushrooms)
• 250 g potato (s), (cooked in the skin)
• 2 tablespoon lemon juice
• 2 tablespoon butter
• salt and pepper
• 0.5 ½ bunch parsley
• 3 tablespoon mayonnaise
• 2 teaspoons mustard, medium hot
• 1 tablespoon honey

Print Recipe Pin Recipe

Instructions

1. Divide broccoli into florets, blanch in boiling salted water for 1-2 minutes, rinse in cold water. Peel the parsley roots and carrots, cut into ½ cm wide sticks. Clean the mushrooms, remove the stems. Halve large mushrooms. Peel the potatoes and cut into wedges. Rinse the salmon with cold water and pat dry. Cut diagonally three times about 1 cm deep. Drizzle with lemon juice, then brush with 1 tablespoon of melted butter. Salt and lightly pepper. Preheat the electric oven to 225 degrees.
2. Heat the remaining butter in a pan. Lightly fry the vegetables and potatoes, season with salt and pepper. Place on a baking sheet, leave some space in the middle and place the salmon fillet there. Bake in the oven on the middle rack at 225 degrees for about 15 minutes.
3. In the meantime, rinse the parsley and shake dry, chop the leaves. Mix with mayonnaise, mustard and honey. Season to taste with salt and pepper. Divide the salmon into portions along the incisions, arrange on plates with vegetables. Serve with mustard and honey dip.
4. Tip:
5. The vegetables taste even better if you drizzle them with good olive oil before baking.