Salmon with Baked Vegetables

Ingredients

Salmon

Olive oil

Lemon 1/2

Tarragon 3 sprigs

Coriander 3 sprigs

Parsley 2 tbsp

Garlic 3 cloves

Sea salt

Pepper to taste

Vegetables:

White radish 2

Beetroot 1

Carrots 3

Olive oil

Thyme 1 tbsp

Potatoes

Salt to taste

Pepper to taste

Tarragon

Fish: Preheat oven to 400°F (205°C). Line a large baking sheet with parchment paper, brush with olive oil, and place the fish on one edge. Thinly slice the lemon and arrange it on top of the fish along with the garlic cloves, tarragon, coriander, and parsley. Season with salt and pepper. Squeeze the fish with lemon juice and drizzle with olive oil. Wrap the fish tightly in a parchment paper bag, tucking in the edges. Bake for 25-30 minutes.

Wash the vegetables, slice them into thin layers, and arrange them in a baking dish. Drizzle with olive oil and sprinkle with seasonings; bake at 190°C (350°F) until cooked through.

Serve the fish on a platter with the vegetables.

Enjoy!