Salmão com mel, mostarda e sementes de funcho com batatinhas assadas e rosmaninho | Salmon with honey, mustard and fennel seeds with roasted potatoes and rosemary

INGREDIENTES	INGREDIENTS
-2 Lombos de Salmão  -1 pitada de Sal -2 Colheres de sopa Azeite -1 Colher de chá de Mostarda -1 Colher de sopa de mel -1 Colher de café de sementes de Funcho trituradas -Batatas pequenas para assar -1 chalota finamente cortada -1 ramo de rosmaninho PREPARAÇÃO	-2 Salmon loins  -1 pinch of Salt -2 Tsp Olive oil -1 Tea spoon of Mustard -1 Tsp of Honey -1 Coffee spoon fennel seeds crushed -small baking potatoes -1 Shallot finely sliced -1 Branch of rosemary
-Temperar o salmão com sal e um pouco de azeite -Esmagar ligeiramente as sementes de funcho e juntar numa taça com o azeite, a mostarda e o mel e barrar os lombos do salmão -Levar ao forno a 200º as batatas regadas com azeite e temperadas com sal e o ramo de rosmaninho cortado, num tabuleiro, durante 30 minutos -Entretanto passados 10 minutos colocar o salmão que só deverá necessitar estar no forno 20 minutos -Retirar as batatas do forno e servir com o salmão.
PREPARATION
-Season the salmon with salt and a little olive oil -Crush lightly fennel seeds in a bowl and add the olive oil, mustard and honey and spread the loins of salmon -Bake at 200º potatoes sprinkled with olive oil and seasoned with salt and rosemary branch sliced ​​on a tray for 30 minutes -Meanwhile, after 10 minutes put the salmon that should only need to be in the oven 20 minutes -Remove the potatoes from the oven and serve with the salmon.