Baked salmon with cavolo nero and potatoes

Ingredients

For 1 serving

• Salmon fillet130 g
• Tuscan kale150 g
• Potatoes150 g
• Extra virgin olive oil5 g
• Garlic1 clove
• Saltto taste

Contains: fish,

In season: October – February

Method

1. Heat a conventional oven to 200 °C. Peel the potatoes and cut them into roughly 2 cm cubes.
2. Toss the potatoes in a baking tray with half the oil and a pinch of salt and roast for 20 minutes, until they start to colour.
3. Meanwhile wash the cavolo nero, strip the leaves off the tough central rib and cut them into thin strips.
4. Pat the salmon dry, salt it, nestle it skin side down among the potatoes and cook for another 10–12 minutes, until opaque at the edges and just pink in the centre.
5. While the salmon cooks, warm the remaining oil with the crushed garlic in a frying pan over medium heat, add the cavolo nero, a pinch of salt and half a glass of water and cook for 8 minutes, until tender and the water has evaporated.
6. Serve the salmon with the potatoes and cavolo nero.