INSTRUCTIONS
- Heat the oven to 180°.
- Melt the butter in a pan. Add pressed garlic, grated rind from a lemon, honey, parsley salt and pepper.
- Cut the Brussels sprouts and potatoes in half, and break off the bottom part of the asparagus.
- Cook the potatoes until they soften a little. Strain thoroughly.
- Place the salmon side on a baking sheet. Arrange all the vegetables on the plate next to the salmon.
- Squeeze the lemon and drizzle the juice over the salmon and all the vegetables, and brush the marinade all over.
- Bake in the middle of the oven for about 25-30 minutes. Remove from the oven, garnish with finely chopped chives and serve with the desired side dish.
INGREDIENTS
- Approx. 1.2 kg salmon side
- 150 g butter
- 0.5 dl liquid honey
- 4 cloves of garlic
- 1 dl finely chopped parsley
- Grated peel and juice from a lemon
- Salt & pepper
- 900 delicacy or almond potatoes
- 300 g Brussels sprouts
- 250 g asparagus
- Finely chopped chives
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