Oven-baked salmon fillet with pomegranate seeds on a bed of vegetables

Ingredients for 2 servings:

• 250 g potatoes, organic
• 2 ml olive oil
• 150 g leek
• 100 g pomegranate seeds, fresh
• 200 g salmon fillet(s), fresh or frozen
• 250 ml Cremefine, cream or plant-based alternatives of your choice
• 1 tbsp soy sauce
• salt and pepper
• chili
• Star anise

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Preheat the oven to 200°C (top/bottom heat). Wash the potatoes thoroughly (don’t peel them if they’re organic) and slice them thinly. Brush a baking dish with a little oil, line it with the potato slices, and then season with salt. Next, add the finely chopped leek and pomegranate seeds. Cut the salmon fillet into fairly small pieces and arrange them on top, gently folding them in. Mix the Cremefine or heavy cream, oat or soy cream, or similar with 1 tablespoon of soy sauce, salt, pepper, chili, and star anise until smooth and pour over the casserole. Bake in the hot oven for about 30 minutes. Check the temperature occasionally to make sure it doesn’t overcook. If necessary, reduce the temperature to 150°C after about 20 minutes. For variation, use other vegetables or top the casserole with cheese.