PREPARATION

Peel the potatoes and red beet and cut into pieces. Grease two sheets of aluminium foil with olive oil and make the first sheet of a papillote red beet, salted and sprinkled with cumin and second papillote potatoes sprinkled with sea salt and thyme. Close the papillote and bake in preheated oven at 200°C for about an hour.

Wash the broccoli, cut into pieces and steam in the pot until al dente. Scare them afterwards in ice water and keep warm.

When the vegetables are cooked, fry the pieces of salmon in the pan with butter on both sides for 3-4 minutes.

Serve the vegetables on preheated collar and put a piece of salmon on it.