Salmon from the tray

Ingredients for 4 servings:

• 800 g salmon fillet(s), whole
• 500 g broccoli
• 2 roots of parsley
• 2 carrots
• 200 g mushrooms (chanterelles, mushrooms)
• 250 g potatoes (cooked in their skins)
• 2 tbsp lemon juice
• 2 tbsp butter
• salt and pepper
• ½ bunch parsley
• 3 tbsp mayonnaise
• 2 tsp mustard, medium hot
• 1 tbsp honey

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Divide the broccoli into florets, blanch in boiling salted water for 1-2 minutes, then rinse in cold water. Peel the parsley roots and carrots, and cut into ½ cm wide sticks. Clean the mushrooms and remove the stems. Halve large mushrooms. Peel the potatoes and cut into wedges. Rinse the salmon in cold water and pat dry. Make three diagonal cuts about 1 cm deep. Drizzle with lemon juice, then brush with 1 tablespoon of melted butter. Season with salt and pepper. Preheat the electric oven to 225 degrees Celsius (425 degrees Fahrenheit). Heat the remaining butter in a pan. Lightly fry the vegetables and potatoes, season with salt and pepper. Place on a baking sheet, leaving a space in the middle, and place the salmon fillet there. Bake in the oven on the middle rack at 225 degrees Celsius (425 degrees Fahrenheit) for about 15 minutes. Meanwhile, rinse the parsley and shake dry, then chop the leaves. Mix with mayonnaise, mustard, and honey. Season with salt and pepper. Cut the salmon into portions along the slits and arrange on plates with vegetables. Serve with the mustard and honey dip. Tip: The vegetables taste even better if drizzled with good olive oil before baking.