This recipe for salmon on potato-vegetable bed is an adaptation of a classic oven dish that I often ate at my grandmother's in my childhood. She always prepared it with seasonal vegetables, which gave the dish a new twist every time. The combination of the tender salmon, the slightly sweet potatoes and the fresh dill is simply unbeatable. The ingredients all play an important role in the taste and texture of the dish. The potatoes form the base and provide a filling foundation. They are complemented by the carrots, which contribute a slight sweetness and a pleasant texture. The zucchini brings a fresh, slightly bitter note into play and ensures a certain lightness. The dill is the icing on the cake, it gives the dish a fresh, aromatic note that harmonizes perfectly with the salmon. The salmon itself is of course the star of the dish. It is rich in omega-3 fatty acids and has a fine, delicate taste. The crème fraîche ensures a creamy consistency and rounds off the taste. When preparing in the Thermomix®, it is important not to chop the dill fronds for too long, as they can otherwise become bitter. 3 seconds on speed 5 are ideal. Make sure to pre-cook the potatoes before adding the rest of the vegetables, as they take longer to cook. The cooking time of the salmon depends on the thickness of the fillets. Check after 15 minutes to see if the salmon is cooked. It should fall apart easily when pierced with a fork. For a vegetarian version, you can replace the salmon with halloumi or tofu. For a vegan version, you can use tofu and replace the crème fraîche with a vegan alternative based on cashew or soy. Instead of dill, you can also use other herbs such as parsley, chives or thyme. For a spicier note, you can add some chili or garlic. Serve the salmon on potato-vegetable bed with a fresh salad or a piece of bread. A dry white wine, such as a Sauvignon Blanc or a Pinot Gris, goes perfectly with this dish. Leftovers can be stored in the refrigerator and reheated the next day. The dish can also be prepared well in advance. The potatoes and vegetables can be peeled and cut the day before. The crème fraîche can also be prepared and stored in the refrigerator. However, you should only put the salmon on the vegetables shortly before baking so that it does not dry out.

Salmon on Potato-Vegetable-Bed

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Description

Ingredients (10 ingredients)

Preparation (10 steps)

Prepare potatoes and carrots

Prepare zucchini and dill

Chop dill

Pre-cook potatoes

Add carrots and zucchini

Prepare salmon

Squeeze out lemon

Prepare crème fraîche

Place salmon and bake

Serve

Finished cooking? Great! 🎉

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