Salmon with Pesto and Vegetables

Rinse the thawed salmon fillets under running water and then pat dry well. Season with salt and pepper and drizzle with lemon juice. Preheat the oven to 200 degrees.

Cook the beans in a little water with a teaspoon of salt and the savory for about 8 to 10 minutes, then drain and immerse them in ice-cold water (so they keep their fresh green color). Drain well and place in an ovenproof dish.

Place the salmon fillets on the beans and brush with the pesto. Now add the halved small tomatoes, sprinkle some more salt and pepper over them and drizzle in a few drops of olive oil, then cover with aluminum foil and bake in the preheated stove for about 30 minutes. During this time, cook the potatoes and serve everything together.

Bon appetit !!