Ingredients
4 salmon fillets or slices (about 200 g each)
4 carrots, preferably organic, cut into thin sticks
4 zucchini, cut into thin sticks (summer)
2 medium potatoes, preferably organic, cut into thin sticks
juice and zest of 1 whole lemon
For the sauce
the leaves of 1/2 bunch of parsley, coarsely chopped
the leaves of 1 bunch of dill, coarsely chopped
2 cloves of garlic (or as much garlic as we like)
1 teaspoon mustard soup with seeds
5 anchovies preserved in oil, well rinsed
salt, freshly ground pepper
1/2 fl. tea olive oil
red pepper for sprinkling
Portions: 4
Preparation: 20'
Baking: 25'
Procedure: Preheat the oven to 200 ° C.
Sauce: Mash all the ingredients in the blender or in the multi. If we do the mashing in the multi we may need to add a little extra olive oil. Season with salt and pepper - salt in moderation as the anchovies are quite salty.
Marinating and baking: Spread the chopped vegetables in a pan that fits in a single layer, pour half the sauce over them and stir to go everywhere. Bake for 15 minutes. Meanwhile, put the salmon fillets in a deep bowl, pour the rest of the sauce over them and stir to cover well. Leave them to marinate for as long as the vegetables are cooked. Once 15 minutes have passed, pull the pan and put the salmon fillets with their sauce on the vegetables. Change the function of the oven on the grill and cook the fish on each side for another 5-7 minutes, until they are cooked. Unbake the food, pour over the lemon juice, sprinkle with the zest and red pepper and serve.