Salmon fillet, sautéed rosemary potatoes with lettuce and "strawberry sun"

Ingredients for 2 servings:

• 4 salmon fillets, fresh or frozen, 500 g
• 500 g potatoes (rosemary potatoes with rosemary oil, ready-made product)
• 50 g butter
• 250 g strawberries, fresh
• 1 egg(s), boiled
• 1 cucumber(s)
• 2 tomatoes
• 1 carrot(s)
• salt and pepper
• n. B. basil leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

“Spring Awakening”; when things need to happen quickly

For the salad flower, cut the egg, tomatoes, and cucumber into half slices and grate the carrot. Cut 4-5 long star-shaped incisions into the end of the 12 cm cucumber to create “palm leaves.” Place the cucumber on the plate and arrange a flower around it with the finely chopped vegetables. Lightly season with salt and pepper and garnish with basil leaves. Halve the strawberries and place them on the edge of the plate to form the “sun.” Sauté the potatoes in the hot butter until golden brown, transfer to a bowl, and toss thoroughly with the rosemary oil. Then briefly toss the potatoes in the pan again. Be careful not to burn them! Lightly salt the salmon fillets and fry in the hot butter for 2 minutes per side; they should still be translucent on the inside. Serve with toasted white bread.