1 piece salmon
1 sweet potato
2 russet potatoes
1 green zucchini
pink salt & fresh ground pepper
5 garlic cloves
1 tbsp rosemary
1 tbsp butter
Cut the zucchini in thin slices, season the slices with pink Salt & fresh ground pepper and bake them at 375 F.
Wash the potatoes, remove the ends (and the skin if you want), cut them into bite size pieces and season them with pink salt & fresh ground pepper.
Heat a frying pan, add 1- 2 tbsp of olive oil and add the potatoes.
Crush the garlic, mix it with a cup of water, add also the rosemary and pour half of the mixture over the potatoes. Cover the pan with a lid and cook until the water evaporates.
Add the other half of the garlic mixture, cover the pan with the lid and let cook on medium high until potatoes are soft. Remove the lid and cook for another 2 minutes or until you fill like the potatoes are crisp enough for your tastes.
Heat another pan, add the butter and the pieces of salmon.
Season with pink salt & fresh pepper and cook the fish for about 3 minutes on both sides.