Baked Pink Salmon on Toast with Tomatoes and Potatoes

1. 1 Pink salmon steakspack 600 g ≈ $8.00 200 g
2. 2 White breadpack 350 g ≈ $1.44 30 g
3. 3 Tomatoes≈ $4.67 per kg 70 g
4. 4 Potatoes≈ $2.19 per kg 120 g
5. 5 Soy sauce 14 ml
6. 6 Olive oil 10 ml
7. 7 Ground black pepper 1 g
8. 8 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat oven to 400°F (200°C). Peel and slice potatoes⁴ into thick rounds, season with salt, toss with half the olive oil, and spread on a baking tray.

2. Roast potatoes⁴ for 15 minutes.

3. Pat salmon fillets dry, brush with soy sauce, and season with black pepper.

4. Slice bread into ½-inch (1 cm) thick pieces and place on a rack or baking sheet next to the potatoes⁴.

5. Top each bread slice with a fillet, arrange tomato³ slices on top, and drizzle with remaining olive oil.

6. Bake another 20 minutes until the salmon flakes easily and the potatoes⁴ are tender and golden.

7. Serve the salmon on toast with the roasted potatoes⁴.