Peel and dice potatoes and kohlrabi into approximately equal cubes, and boil until tender.
2
Slice cherry tomatoes, zucchini and leeks, and place on a baking tray lined with parchment paper, with the salmon fillet on top. Season the fish with salt and pepper, and bake in the middle of the oven at 215 degrees celsius for about 10-15 minutes.
3
Pour out the water from the potatoes and kohlrabi, add a tablespoon of butter and creme fraiche, and mash with a fork or potato masher. Season with salt and pepper.
4
Serve the salmon fillet with baked vegetables and the mashed potatoes and kohlrabi.
