Lemon salmon and zucchini from the tray with parsley potatoes

Ingredients for 4 servings:

• 800 g potato(s), small, waxy ones
• 600 g zucchini
• some sea salt
• some black pepper, freshly ground
• some thyme, dried
• 2 tbsp olive oil and some for the baking tray
• 4 salmon fillets (150 g each)
• 2 lemons, untreated
• 2 tbsp butter
• 50 g parsley, frozen

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Wash the potatoes and cook in boiling water for about 20 minutes. Meanwhile, clean, rinse, and slice the zucchini. Season with salt, a few turns of freshly ground black pepper, and thyme. Arrange on a baking tray lightly greased with olive oil and drizzle with 2 tablespoons of olive oil. Season the salmon fillets with salt and place on the zucchini slices. Rinse the lemons with hot water, slice them, and place them on the salmon. Cook in a preheated oven at 200°C (175°C fan oven) for about 8 to 10 minutes. Drain the potatoes, let them cool briefly, and peel them. Melt the butter in a saucepan, add the parsley, lightly season with salt, and toss the potatoes in it. Serve on plates with the lemon salmon and zucchini slices.