Roros salmon fillets baked in aluminum foil with heart-shaped buttered potatoes

Ingredients for 2 servings:

• 2 salmon fillets, fresh, approx. 6 cm wide,
• some lemon juice
• some salt
• a little white pepper, freshly ground
• some olive oil, to grease the aluminum foil
• 2 tsp dill, frozen
• some butter, in flakes
• some waxy potatoes
• some butter for the potatoes
• some parsley, chopped, frozen

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

a feast – not just for Valentine’s Day

Be sure to preheat the plate thoroughly – the dish naturally cools quickly. Place salmon fillets individually on aluminum foil (extra tear-resistant) that has been well greased with olive oil. Drizzle with lemon juice. Season with salt and pepper, and sprinkle with plenty of dill. Sprinkle with butter flakes. Seal the foil and place it on a baking sheet (in case any spills occur). Bake in a preheated oven at 180°C for about 25 minutes. (The baking time depends on the thickness of the salmon slices – usually between 20 and 30 minutes). Heart-shaped potatoes: Peel raw potatoes, cut into approximately 1-1.5 cm thick slices lengthwise, and cook in lightly salted water. Remove the potato slices from the water with a slotted spoon and cut out hearts on a board using a heart-shaped cookie cutter. Place on a preheated plate. Spread a knob of butter over the potato hearts and sprinkle with chopped parsley. Open the foil slightly and place a salmon parcel on each preheated plate. Place the heart-shaped potatoes next to each one.