Green peas with salmon fillet

Preparation

1. Heat 50 g of olive oil in a shallow saucepan, and sauté the onions and the garlic for 2 minutes.
2. Add the potatoes and carrots and cook for 3 more minutes.
3. Pour the vegetable broth, tomato paste and anise in and stir.
4. Cook for 6 minutes, until the potatoes and carrots are tender and the liquids have evaporated.
5. Then add the green peas straight from the freezer and cook for 3 minutes.
6. Afterwards, add the chopped tomatoes, salt and pepper and cook for another 3 minutes.
7. Finally add the dill and the remaining olive oil.
8. Close the lid and remove the pan from the fire until the different aromas have blended.
9. Remove the salmon- skin and bones with a tweezer and cut the fillet into slices.
10. Add the salmon fillet and all the ingredients in a small bakingpan and mix up.
11. Place in a preheated oven and bake for 12 minutes at 180 ℃.
12. Serve the peas on a plate and place the salmon fillet on top.