Wild salmon fillet with colorful vegetables and boiled potatoes

Ingredients for 2 servings:

• 350 g salmon fillet(s) (wild salmon), frozen
• Salt
• pepper
• 40 g butter
• some lemon juice
• 100 ml white wine
• 2 sprigs rosemary
• some parsley, frozen
• some herbs, mixed, frozen (8 herbs)
• 1 orange(s)
• 1 red bell pepper(s)
• 4 cloves garlic
• 200 g carrot(s), purple
• 200 g carrot(s)
• 500 ml vegetable stock
• 8 potatoes
• Oil (sunflower)
• 1 bay leaf

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 35 minutes

Peel the carrots and dice them finely along with the bell pepper and garlic cloves. Heat the butter in a saucepan, briefly toss the vegetables with a few rosemary sprigs, then gradually add the vegetable stock and sauté the vegetables until soft. In the meantime, cut the orange into segments and add them to the vegetables with a little lemon juice and the white wine. Finally, season with salt, pepper, parsley, and the 8-herb mixture. Cook the potatoes in salted water with parsley, a little sunflower oil, and the bay leaf until tender. Preheat the oven to 180°C. Spread some of the vegetables on a large piece of aluminum foil, place the wild salmon fillet on top, arrange the rosemary sprigs on top, and drizzle with lemon juice. Now fold the edges of the foil upwards. These must be well sealed. Place the wrapped fish on a baking tray in the oven for about 25 minutes. When everything is cooked, arrange the fish fillets on the plate with the vegetables and boiled potatoes.