– Peel and wash the potatoes. Cut them in half and then into thin slices.
– Peel the butternut squash and cut the flesh into small cubes.
– Halve the peppers to remove the seeds and cut the flesh into thin strips.
– In a gratin dish, mix the vegetables together. Season with salt, curry powder and olive oil. Mix well and bake for 20 min in an oven preheated to 180°C.
– Prepare the salmon fillets: remove the skin and bones. Place in an ovenproof dish. Bake for 10 to 15 minutes (depending on thickness) in a preheated oven at 180°C.
– In a small bowl, combine the honey, soy sauce and vinegar. Remove from the oven and brush the salmon fillets with the mixture.
– Serve the roasted vegetables on a plate. Place a salmon fillet on top and drizzle with toasted rapeseed oil. Sprinkle with chopped parsley and enjoy!