Salmon with Potato Salad

Instructions

1. Prepare the Potatoes:

   • Peel 7 potatoes and cut them into large cubes.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. Serve:

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