Doc V's Healthy Kitchen

Daily cooking for guests cannot be a daily party, especially when there is someone leading a  normal working life, and especially if you would like to keep it all healthy.

Salmon is a perfect fish to store in the freezer and to prepare in the oven. Fennel saffron salad and hasselback potatoes are perfect side dishes (although not the most beautiful colors together, as Iris mentions).

Slice 4 small fennels (man and woman together;-)) in the kitchen robot. Put 150 grams of halved cherry tomatoes, a pinch of saffron, 4 table spoons of olive oil, 2 table spoons of red wine vinegar, 4 chopped garlic cloves in the oven at 180 for 15 mins. Cool down, mix in a small blender. Add pepper and salt. Mix the fennel with the dressing (use your hands to mix thoroughly). Cover and store in the fridge. Remove the seeds of a pome granate (spanky spanky) and store in the fridge.

Slice 1 red onion, 4 garlic cloves and  1 lemon. Store in a covered recipient in the fridge.

Defrost the salmon (750 grams for 4p) and cut in 4 equal parts.

While the guests are coming back after a nice trip, make incisions in 800-900 grams of equal sized potatoes. Put in an oven dish. Spread some olive oil and salt. Bake in the oven for approx 40 mins.

During the last 15-20 mins add another oiled oven dish with the salmon (skin downwards), the sliced onion/garlic/lemon, pepper, salt and a drizzle of olive oil.

Put the seeds of the pome granate and some chopped parsley on the fennel. Add pepper and salt.
Serve all together and try to find your bed a bit earlier.