Salmon Fillet with Green Veggies and Potato Rosettes
300 g Pommes Duchesse
150 g haricots verts, cleaned
150 g green asparagus tips, cut ends off
½ red onion, finely chopped
1 packet of Vivera salmon
1 lemon, sliced
1 handful of parsley, finely chopped
Olive oil, pepper and salt
Prepare the Pommes Duchesse according to the directions on the package.
Cook the haricots verts and asparagus tips together in plenty of salted water for 5 minutes. Drain and mix with some lemon juice and the red onion.
Fry the salmon in a dash of olive oil until brown and crispy on both sides.
Serve the salmon on the beans and asparagus with the Pommes Duchesse. Sprinkle with salt and pepper and the parsley. Serve with a slice of lemon.