Lemon Parsley Baked Salmon With Potatoes & Coleslaw Recipe

• For the salmon
• 2 pieces (about 200g each) salmon - pat dry
• 3-4 sprigs parsley - finely chopped
• 2 sprigs rosemary - finely chopped
• 4 garlic - finely chopped
• 1 1/2 tbsp olive oil
• Crushed pepper and salt for taste
• 4 lemon slices
• For the potatoes
• 4 small US potatoes - boil till half cooked
• 1 tbsp grated Parmesan cheese
• 1 tbsp salted butter
• For the coleslaw
• 1 cup chopped cabbage
• 1/2 cup chopped carrot
• 1 onion - chopped
• 1 red chili - chopped
• 1/2 tbsp yellow mustard
• 1 tbsp mayonnaise
• 3 tbsp milk
• Sugar, pepper and salt to taste

Directions