Summary

Ingredients

• 800 g potato (s), small, youn, halved lenthways
• 8 tablespoon olive oil
• 2 tablespoon fennel seeds
• salt
• pepper
• 500 g asparaus, reen
• 500 g cherry tomato (s)
• 3 fennel, cut lengthways into wedges
• 1 lemon (s), juice and grated zest
• 800 g salmon fillet (s), peeled, cut into 4 slices

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Instructions

1. Preheat the oven to 200 ° C.
2. Mix the potatoes (peeled or unpeeled) with the fennel seeds, 5 tablespoon oil, salt and pepper. Transfer to a frying pan and bake in the oven for 25 minutes.
3. In the meantime, cut the fennel, asparagus (lower 1/3 peeled) into 3 cm pieces, mix the tomatoes, remaining oil, salt, pepper, each with half of the lemon zest and juice. After 25 minutes add to the potatoes and cook for another 15 minutes.
4. Season the salmon with the rest of the lemon juice and the grated lemon zest as well as salt and pepper and place on the vegetables; Let simmer for 15 minutes at 150 ° C. Serve sprinkled with fennel greens.