John Myers
Contents
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Ingredients
- 400 g Salmon fillet with skin
- 2 Lemon
- Extra virgin olive oil
- 10 Small potatoes
- 1 can Peas and carrots
- Salt pepper
- Homemade herb butter
- Fresh parsley
- Tarragon
Instructions
- Season the salmon on both sides with salt and pepper. Heat some olive oil in a pan and place the salmon in with the skin side down (the salmon will not be turned). Cut a lemon into slices and add to the pan. Cook at medium temperature with the pan lid closed. I first put the lemon slices in the oil and only later position them on the fish fillet.
- Cook the unpeeled potatoes in a saucepan, drain the water. I now press it lightly into the pot so that small cracks appear. Now pour some olive oil, salt, pepper and chopped parsley over it and swirl the closed pot briefly so that everything can mix well.
- Heat the peas and carrots with some liquid from the can. Then season with the homemade herb butter, a little salt and tarragon.
- Arrange everything on a plate, sprinkle with parsley and add a quartered lemon.
