Salmon Steaks with Rosemary Potatoes
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g salmon steak (s) (alternatively salmon fillet)
- 8 lemon (s)
- 500 g potato (s)
- olive oil
- Rosemary, fresh
- salt
- pepper
- nutmeg
- possibly Italian-style herbs
Print Recipe
Pin Recipe Instructions
- Cut the potatoes into small pieces approx. 4 x 4 cm. Pour a thin layer of olive oil on a baking sheet and place the potato pieces on top. Then sprinkle rosemary needles over and between the potatoes. Drizzle a little olive oil over it and place in the oven, which has been preheated to 200 ° C. Bake on one side for about 20 minutes, then turn. If necessary, drizzle again with olive oil so that they do not bake and season with a little salt, pepper and nutmeg.
- In the meantime, squeeze the lemons. Place the salmon steaks on a second baking sheet and pour the lemon juice over them (seasoning is not necessary, because everyone can do this themselves afterwards while eating and the salmon tastes great only with lemon juice).
- About 30 minutes after the potatoes have been put in the oven, slide in the baking sheet with the salmon (those who do not have a fan oven should remove the potatoes. Let them continue to cook at about 1/4 the heat in the closed pan) .
- Depending on the thickness of the salmon steaks, let the fish bake for about 20-30 minutes and then serve everything immediately.
- If you want, you can season the salmon steaks with salt, pepper and / or Italian herbs.
- This dish is particularly suitable for people with lactose intolerance.
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