6 Servings
40 Minutes
Allergens
Submitted by Nechama R.
Real favorite all-in-one dish that gets even better on the hot plate! Simple, delicious and healthy! The potatoes are parboiled, a step that can be done in advance and save precious time. The vegetables provide additional taste and the moisture, so the dish doesn’t get burned or dry on the hot plate. (Still recommended to use wire rack if left for prolonged time). Betiavon!
Cover the potatoes with water, add 1 tbsp of salt and boil until almost tender (try with fork). Strain the water and set aside to cool.
Remove the salmon skin and arrange on the baking plate.
Squeeze the lemon on the fillet (seeds removed).
Sprinkle with salt (Pink Himalayan is nice!), sweet paprika and olive oil.
Peel the potatoes, cut to quarters and arrange on both sides of the fillet.
Cut the vegetables and arrange on the fillet (tomatoes first, then onion and the parsley). (Additional spices and olive oil can be sprinkled on the potatoes around).
Cover with foil and bake in preheated oven on 180 C (350 F) for approx. 30 min. Turn off the oven and leave covered until it’s time to transfer to the hot plate.
