Suggested seasoning: gazpacho, extra virgin olive oil, salt, pepper.

Instructions: cut the salmon in small slices, coat it with breadcrumbs and chopped parsley, place in the center of a baking dish lined with parchment paper, sprinkle with salt and pour over a drizzle of extra virgin olive oil. Bake at 180°C. Halfway through cooking add white wine and black garlic cloves. Bake the potatoes separately after having them peeled, cut into strips and seasoned with salt and extra virgin olive oil, to give them a crunchy texture. To make gazpacho, chop with a blender a peeled red tomato, a red bell pepper, celery, lemon juice, lime juice, salt and black pepper until obtaining a smooth purée. This dish can be accompanied by a raw fennel salad, with orange wedges and walnuts.