Grilled Salmon with Vegetables and Almonds

For the salad, rinse and peel the sweet potatoes and cut into small cubes. Rinse the fennel and cut into cubes. Cook both in a little salted water for about 8 minutes until al dente.

Crumble the feta cheese into small pieces. Drain the vegetables after cooking and mix with the flaked almonds, pumpkin seeds and feta cheese. Drizzle with the lemon juice and olive oil and season with salt and pepper.

For the vegetables, rinse and peel the carrots and cut into large strips. Cook in salted water for about 7 minutes until al dente. After cooking, drain the carrots and heat the butter in a pan. Add the carrots and cook for 3 minutes with the honey until translucent.

Preheat the broiler to 200°C.

For the fish, rinse briefly and blot with paper towels. Brush on all sides with olive oil and season with salt and pepper. Cook under the broiler for about 2 minutes on each side.