Summary

Ingredients

• 500 g salmon, (wild salmon)
• 2 small zucchini, green and yellow
• 2 medium pepper (s), red and green
• 500 g tomato (s)
• 10 small potatoes
• 1 medium onion (s), red
• 2 cloves garlic)
• 2 sprigs thyme
• 2 sprigs rosemary
• salt and pepper
• olive oil

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Instructions

1. Wash the potatoes and cook as jacket potatoes.
2. In the meantime, clean and wash the vegetables and cut into 1 cm pieces. Heat some olive oil in a saucepan or large pan, peel and mash the garlic and fry in the oil with the diced onion until translucent, then add the zucchini, paprika and the thyme sprigs and fry gently for about 10 minutes. The vegetables should still retain their bite. Then add the tomato cubes, season the vegetables with salt and pepper and simmer for 5 minutes.
3. The potatoes should be done by now. Drain, rinse with ice-cold water and peel. Heat olive oil in a pan, place the rosemary sprigs in the pan, add the peeled potatoes and fry a little.
4. Finally, season the wild salmon with salt and pepper and fry in oil in a pan for about 3 minutes on each side.
5. Arrange the vegetables with the potatoes and salmon on warmed plates.