Salmon from the oven

In case you're wondering if we really used whole garlic bulbs here - yes, we did! With this recipe, you can go big instead of making a mess and let yourself be inspired by the variety of colors. You can find this recipe and many more in our Recipe Losbox Everyday Kitchen.

40-60 minutes | for 4 people

ingredients
☐ 6 potatoes, large
☐ Olive oil
☐ 1 kg of green asparagus
☐ 800 g salmon, fresh
☐ 2 lemons
☐ 2 heads of garlic
☐ 2 chili peppers

Spices
☐ 1 tsp paprika powder
☐ 1 sprig of thyme
☐ 1 rosemary sprigs
☐ 2 teaspoons ground cumin
☐ 1 tsp coriander, ground
☐ 1 tsp cayenne pepper, ground

preparation

1. Preheat the oven to 200 °C for a fan or top/bottom heat. Line the baking sheet with parchment paper.

2. Wash the potatoes and cut into narrow wedges. Season the potato wedges in a bowl with 2 tbsp olive oil, paprika powder and a pinch of sea salt and toss. Add sprigs of thyme and rosemary. Place on the left side of the baking sheet.

3. Clean the asparagus and cut off the woody ends. Place on the right side of the baking sheet. Spread 2 tablespoons olive oil and some salt and pepper on the asparagus, turn the asparagus in it.

4. Put the baking tray with potatoes and asparagus in the preheated oven.

For the salmon

5. Slice the lemons and place 1-2 lemon slices on each piece of salmon. Halve the garlic bulbs horizontally. Cut the chili peppers into fine rings.

6. Remove the potatoes and asparagus from the oven after about 20 minutes. Place the pieces of salmon on top and add the lemon slices with the chili rings and the halved garlic bulbs.

7. Cook for another 25-30 minutes depending on the size of the salmon and potatoes. Use a sharp knife to check if the potatoes are done. Serve hot. Season with sea salt.

The most important cooking utensils
oven
baking sheet with baking paper

Did you know already?
Wild salmon live between 3-8 years in the wild. The juveniles feed on insects, aquatic invertebrates and plankton. The adult animals have small fish, squid and shrimp on their menu.