Wild salmon with ratatouille and vegetables

Ingredients for 2 servings:

• 500 g salmon (wild salmon)
• 2 small zucchini, green and yellow
• 2 medium-sized bell peppers, red and green
• 500 g tomatoes
• 10 small potatoes
• 1 m.-large onion(s), red
• 2 garlic cloves
• 2 sprigs of thyme
• 2 sprigs rosemary
• salt and pepper
• olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the potatoes and boil them in their jacket potatoes. In the meantime, trim and wash the vegetables and cut them into 1 cm pieces. Heat a little olive oil in a pot or large frying pan, peel and crush the garlic and fry with the diced onion in the oil until translucent. Then add the zucchini, bell pepper, and thyme sprigs and fry gently for about 10 minutes. The vegetables should still have some bite. Then add the diced tomatoes, season the vegetables with salt and pepper, and simmer for 5 minutes. By now, the potatoes should be tender. Drain, rinse with ice-cold water, and peel. Heat olive oil in a pan, add the rosemary sprigs, add the peeled potatoes, and fry briefly. Finally, season the wild salmon with salt and pepper and fry in a pan in oil for about 3 minutes on each side. Arrange the vegetables, potatoes, and salmon on warmed plates.