This recipe is good for a quick lunch or dinner for one or two, easy to make, light, yet filling. For the cooked salmon you will need
1-2 salmon filées
crême fraiche (or alternative made of oat)
extra virgin olive oil
Set the oven to 200 degrees Celsius (or 390 degrees Fahrenheit). Set the salmon preferably on a dish of porcelain. Coat the salmon with crême fraiche on both sides, spice with a generous amount (or a teaspoon) of lemon pepper, with a slightly less amount of French herbs, and only a dash of chives. Pour a small amount of olive oil on top of everything. Let it cook in the oven for 20-25 minutes.
For the scrambled eggs and potatoes, you will need:
butter (or canola oil or another alternative)
Add eggs relative to the amount of potatoes you have. If you have four potatoes, add two eggs, if you have six potatoes, three eggs and so on. Potatoes should already be cooked, this is especially a good recipe if you have potatoes as leftovers and don’t know what to do with them.
Cut the potatoes into small pieces. Add to the pan with butter and begin frying them. Add eggs. Scramble the eggs by constantly moving the contents in the pan. Add salt. Spice with a pinch of French herbs. Cook until the potatoes and egg become slightly brown on the surface.
Now the salmon should also be ready while you were making the potatoes. Enjoy!