Salmon and baked potatoes

Ingredients

• 600 g salmon
• 600 g potatoes
• 1 tbsp white wine vinegar
• Rosemary to taste
• Thyme to taste
• Salt to taste
• Extra virgin olive oil to taste
• Black pepper to taste

Preparation

1. Peel the potatoes and cut them into half-centimetre thick slices.
2. Put the pot of water on the fire and add the vinegar. Bring the water to the boil.
3. Boil the potatoes in a pot of salted boiling water until they become soft, but not too soft.
4. At the same time, grease the baking tray with olive oil and add the thyme and rosemary sprigs.
5. Drain the potatoes and place them on the baking tray. Brush with olive oil and bake in a preheated oven at 200°C for 25 minutes.
6. Remove the tray from the oven and push the potatoes to the sides. Place the salmon fillets in the middle and season with salt.
7. Change the oven mode to static and bake at 190°C for about 15 minutes.
8. After baking, switch the oven back to fan mode and bake for another 10 minutes to achieve a nice crispiness.
9. Season with salt and pepper and serve hot.

Storage

Store salmon and potatoes in an airtight container in the fridge for a maximum of two days. Freezing is not recommended.

Advice

Sometimes different oven modes are used for baking: static mode keeps food from drying out and fan mode creates a crispy crust. Salmon and potatoes need different cooking times, so it’s important to cook them separately and then bake them together.