Chili salmon with roast potatoes and roast vegetables - Chililax med rostad potatis och rostade grönsaker

CHILI SALMON WITH ROAST POTATOES
AND ROAST VEGETABLES
Chililax med rostad potatis och rostade grönsaker

4 servings

1 lb 7 oz new potatoes

oil for roasting
flaked salt, black pepper
1 fennel
1 to 2 red onions
2 bell peppers, different colours
1 1/3 lbs boneless whole side of salmon, skin on
approx 1 teaspoon barbecue spice with chili
or a few chili flakes

For serving:

1 can (8 oz) flavoured crème fraîche
of your choice, if you can get that

Scrub the potatoes and cut it in smaller, even-sized pieces. Put them on baking paper on a plate and drizzle with oil. Stir it around so that all potatoes are covered with oil and sprinkle with salt and pepper. Roast in the oven at 440F for about 10 minutes.

Slice the fennel, cut the onions in wedges and the peppers in pieces. Drizzle with some oil and flavour with salt and pepper. Take the potatoes out and divide the vegetables on top of them. Put the plate back in the oven for another 10 to 15 minutes until all is a bit coloured but are still “chewy”.

Brush the salmon with a thin layer of oil and sprinkle with salt, pepper and chili. Leave on the counter until room tempered, then put in the oven at 440F for about 20 minutes or until the inner temperature is about 135F.

Serve the salmon with roast potatoes and vegetables, and if you want a sauce you can use flavoured crème fraîche (or flavour it yourself with something you like).

Enjoy!

Bella