Baked salmon with mustard potato salad

Ingredients for 4 servings:

• 4 salmon fillets with skin, 180 g each
• 8 slices of bacon
• 4 sprigs of thyme
• 1 lemon(s), the juice
• 600 g potatoes, peeled and cut into 2 cm cubes
• 4 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp mustard
• 1 tbsp black mustard seeds, slightly crushed in a mortar
• 100 g fennel, very finely diced
• 3 spring onions, cut into rings
• 50 g peas, frozen, blanched
• 2 tbsp dill, chopped
• 2 tbsp parsley, chopped
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

wrapped in bacon

Cook the potatoes in salted water for about 15 minutes, drain well, place in a bowl, and let cool slightly. Make a vinaigrette with olive oil, apple cider vinegar, mustard, and mustard seeds, season with salt and pepper, and gently fold into the potatoes. Add the fennel, spring onions, and peas and mix everything together. Once everything has cooled, add the dill and parsley and mix again. This salad tastes best at room temperature. Preheat the oven to 190°C. Season the salmon with salt and pepper, wrap each slice of bacon completely around it, and place a sprig of thyme under the bacon. Brush the bacon with a little oil and bake in the oven for about 15-20 minutes. Arrange the salad on plates, place the salmon on top, and drizzle with a little lemon juice.