Salmon with Potato Salad

Instructions

• Prepare the Potatoes:

  • Peel 7 potatoes and cut them into large cubes.

• Cook the Potatoes:

  • Place the cubed potatoes in a pot with enough water to cover them.

  • Add 1/2 tsp salt.

  • Bring to a boil over high heat, then reduce heat to medium and cook for 10 min, or until the potatoes are tender.

  • Drain the potatoes and transfer them to a large bowl.

• Prepare the Salmon:

  • Cut 300g salmon fillet into four equal pieces.

  • Season the salmon pieces with:

    • 1/4 tsp salt

    • 1/8 tsp black pepper

    • 1/4 tsp garlic powder

    • 1 tbsp Dijon mustard

    • 1 tbsp honey.

• Bake the Salmon:

  • Place the seasoned salmon on a baking sheet lined with parchment paper.

  • Bake in a preheated oven at 180°C (350°F) for 20 min, or until the salmon is cooked through and flakes easily with a fork.

• Prepare the salad ingredients:

  • Slice 1/2 red onion into thin strips.

  • Halve 80g pitted olives.

  • Finely chop:

    • 2 tbsp capers

    • a few sprigs of dill.

  • Slice 120g sun-dried tomatoes into strips.

• Assemble the Salad:

  • Add the following to the bowl with the cooked potatoes:

    • Sliced red onion.

    • Halved olives.

    • Chopped capers.

    • Chopped dill.

    • Sun-dried tomato strips.

  • Crumble 100g white cheese or feta cheese over the potato mixture.

  • Drizzle 1 tbsp olive oil and the juice of 1/2 lemon over the salad.

  • Season with additional salt and black pepper to taste.

  • Gently toss all ingredients together until well combined.

• Serve:

  • Serve the baked salmon fillet immediately with the prepared potato salad.