Salmon with Ground Pepper and Parsley Potatoes

For the salmon with cracked pepper and parsley potatoes, steam the potatoes, peel while hot and cut into quarters. Wash the parsley, dry, pluck and chop coarsely.

Preheat the oven to 160 °C. Wash salmon, pat dry, rub with salt and pepper, drizzle with olive oil. Place salmon skin side down in an oiled baking dish and let it roast in the preheated oven for 20 minutes.

Heat butter in a pan, add potato, salt, toss in pan, fry for 5 minutes. Remove from heat and sprinkle the parsley on top, toss again so that the parsley is well distributed on all the potatoes.

Arrange the salmon with ground pepper and parsley potatoes and serve.

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