Gebackener Lachs mit Kartoffeln und Gurkensalat

Version v1 current · History (1) · Made

Serves 3

Ingredients

• 500 g small waxy potatoes
• 30 ml olive oil
• 5 g salt
• 15 g dill (fresh, chopped — or 5g dried)
• 5 ml honey
• 1 garlic cloves (grated)
• 1 lemon (half for glaze, half in wedges for serving)
• 2 g paprika
• black pepper
• 250 g salmon (2 skin-on fillets, Rewe counter)
• 1 cucumber
• 45 ml white wine vinegar
• 5 g sugar
• 30 g Schmand (optional)

Steps

1. Preheat oven to 200°C.
2. Halve any large small waxy potatoes (500 g). Cover with cold salted water in a pot, bring to a boil, cook ⏲ 10 minutes until just tender. Drain, toss with olive oil (15 ml), salt (2 g), and dill (5 g). Spread on one side of a sheet pan.
3. Mix the glaze: honey (5 ml), garlic cloves (1), olive oil (15 ml), juice of lemon (1), paprika (2 g), salt (1 g), black pepper.
4. Pat salmon (250 g) dry with paper towel. Place on the other side of the sheet pan. Brush generously with the glaze.
5. Potatoes go into the oven first and roast ⏲ 35 minutes total. Slide the salmon in after ⏲ 10 minutes and roast ⏲ 18–20 minutes until just cooked through — flesh flakes easily, still slightly translucent at the thickest point. At the same time, add Cozy's fish sticks to a small tray and follow packet timing (usually 15-18 min at 200°C).
6. While things roast, thinly slice cucumber (1). Toss with white wine vinegar (45 ml), sugar (5 g), salt (2 g), black pepper, and dill (10 g). Let sit ⏲ 10 minutes. Stir in Schmand (30 g) if using.
7. Serve salmon, potatoes, cucumber salad, and lemon wedges on the table. For Cozy: fish sticks with potatoes and cucumber salad on the side — she can dip the cucumber in Schmand if you're using it.