INGREDIENTS
700 grams new potatoes
4 pieces of salmon fillet of 100 grams each
4 tablespoons thick yogurt
2 teaspoons mustard
1 garlic clove
3 tablespoons Carbonell Olive Oil
800 grams white cabbage
Preparation
Preheat the oven to 220°C. Then cook the potatoes in a pan with a layer of water until tender.
At the same time, season the salmon fillets with salt and pepper. Brush the fish with a mixture of 4 tablespoons of thick yogurt, 2 teaspoons of mustard and a crushed garlic clove.
Grease a baking dish with olive oil and place the salmon in it. Bake the fish in the preheated oven for approx. 10 minutes.
Then heat 2 tablespoons of olive oil in a wok and stir-fry the white cabbage.
At the end sprinkle the fish with freshly chopped parsley or basil and serve with the potatoes and vegetables.
