Ingredients (2 servings)

• 2 salmon fillets (each 200 g), skin-on
• 400 g potatoes
• 1 head broccoli
• 1 pinch salt & pepper
• 3 tbsp olive oil
• 10 g parsley (optional)

SAUCE

• ½ leek
• 1 lemon
• 10 g dill weed, fresh
• 200 ml oat cuisine
• 1 tbsp corn starch
• 2-3 tbsp water
• 2 tbsp olive oil
• 1 pinch salt & pepper

Instructions

1. Cut potatoes into mouth-sized pieces and cook in salty water (peeling optional) until soft.
2. Remove the broccoli florets from the stalk.
3. Wash leek thoroughly and cut into thin slices.
4. Juice lemon.
5. Chop dill weed.
6. Sprinkle salt on the salmon fillets on all sides including the skin.
7. Prepare the sauce by heating olive oil in a sauce pan and sauté leek.
8. Add oat cuisine, lemon juice and season with salt and pepper.
9. For thickness, prepare corn starch with water in an extra bowl, add to the pan sauce and heat slowly until thick. Add dill weed at the end.
10. Steam broccoli by using a metal colander in a sauce pan with boiling water for about 6 minutes.
11. Heat oil in a pan over medium-high heat.
12. Add salmon fillets to the pan (skin down) and cook for 4-5 minutes, until the skin is crisp.
13. Baste the fillet with oil while the skin is crisping.
14. Flip the salmon, cook for another approximately 2 minutes (lid on), and then place on plates with potatoes, broccoli and lemon sauce.