Salmon steaks with rosemary potatoes

Ingredients for 4 servings:

• 800 g salmon steak(s) (alternatively salmon fillet)
• 8 lemons
• 500 g potatoes
• olive oil
• Rosemary, fresh
• Salt
• pepper
• nutmeg
• possibly Italian-style herbs

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

lactose-free

Cut the potatoes into small pieces, approximately 4 x 4 cm. Brush a baking sheet thinly with olive oil and place the potato pieces on top. Scatter the rosemary sprigs over and between the potatoes. Drizzle a little olive oil over them and place them in an oven preheated to 200°C (400°F). Bake for about 20 minutes on one side, then turn. Drizzle with more olive oil if necessary to prevent them from sticking. Season with a little salt, pepper, and nutmeg. Meanwhile, squeeze the lemons. Arrange the salmon steaks on a second baking sheet and drizzle with the lemon juice (seasoning isn’t necessary; you can do this yourself afterward while eating, and the salmon tastes great just with lemon juice). About 30 minutes after the potatoes have been placed in the oven, add the baking sheet with the salmon (those without a convection oven should remove the potatoes. Let them continue cooking in the covered pan at about 1/4 of the heat). Depending on the thickness of the salmon steaks, bake for about 20-30 minutes and then serve immediately. If desired, season the salmon steaks with salt, pepper, and/or Italian herbs. This dish is especially suitable for people with lactose intolerance.