Roasted Salmon with Potatoes


  • 4 salmon filets
  • lemon juice
  • salt and peper
  • 4 tablespoons flour
  • 6 tablespoons vegetable oil
  • 800g potatoes
  • 2 tablespoons melted butter
  • 200g corn salad
  • 1 pomegranate
  • 3 tablespoons bright balsamic vinegar
  • 1 tablespoon honey


  1. Unfreeze the salmon, seasson with salt and pepper, drizzle with lemon juice, and roll in 2 tablespoons flour. Fry the salmon in vegetable oil then transfer it in a casserole.
  2. Peel the potatoes and cut them in 3mm thick slices and seasson with salt and peper. Put one part of potatoes on the salmon, pour the melted butter on it and roast for 30 minutes in an oven preheated to 180° C.
  3. Meanwhile, fry the other part of the potatoes in 2 tablespoons hot vegetable oil. Cut the pomegranate in half, clean on half and squeeze the juice from the other half. Mix the remaining oil, vinegar, honey and pomegranate juice. Also, add salt and pepper. Mix the corn salad with the seeds of the pomegranate and seasson with the mixture.
  4. Serve it together on a dish.