Ingredients

  • 100 grams DODONI Feta
  • 10 grams parsley
  • 10 grams dill
  • 100 grams shelled pistachios
  • 1 tbsp mustard
  • 4 salmon fillets
  • 1 kilo baby potatoes
  • 4 tbsp olive oil
  • 800 grams green asparagus

Process

Preheat the oven to 200 degrees (top and bottom heat).

Boil the baby potatoes in salted water until you can just pierce them with a fork. Drain and let them steam dry. Spread the potatoes on a baking sheet lined with parchment paper and flatten them with a glass or a fork. Coat the potatoes with 2 tablespoons of olive oil and bake for 40 minutes in the oven. Season with extra salt after baking.

Finely chop the parsley, dill, and pistachios. Place in a bowl together with the crumbled feta. Pat the salmon dry, season with salt and pepper, and spread with mustard. Place the salmon on a baking sheet lined with parchment paper and spread the feta-pistachio crumble over the salmon, pressing down slightly.

Pour a tablespoon of olive oil over the feta-pistachio crumble and then bake the salmon for 15 to 20 minutes, or until it falls apart when pressed lightly. Let rest for 5 minutes.

Meanwhile, break off the woody ends of the asparagus and sauté them in a frying pan with the remaining olive oil until al dente. Season with a little salt at the end.

Serve the salmon with the crushed potatoes and the asparagus.