This simple dish with Norwegian salmon and oven-baked vegetables is perfect for a busy day. Put the vegetables in the oven while you set the table and fry the fish.
Preheat the oven to 180 °C.
Cut the salmon into servings and sprinkle with taco spices.
Pan-fry in oil until barely cooked through, approx. 2 minutes on each side.
Cut shallot in half.
Peel all the other vegetables and cut into similar size as the shallot.
Transfer the vegetables into an oiled ovenproof dish.
Mix finely chopped chili, grated ginger, olive oil, lemon juice, vegetable stock and sugar, and pour over the vegetables.
Bake the vegetables in the oven until tender, approx. 20 minutes.
Serve the salmon with the oven-baked vegetables.
Tip: If you cut the vegetables in smaller pieces they will be done quicker.