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🍽️ Low-Carb Salmon with Roasted Vegetables

488 kcal · 45 min · 4 servings

Ingredients

• 250 g salmon fillet(s) (also frozen)
• 100 g feta cheese
• 1 medium zucchini
• 150 g mushrooms
• 1 medium bell pepper(s), red (or yellow)
• 300 g cherry tomato(es) (or Roma tomatoes)
• 2 clove(s) garlic
• some salt and pepper
• some chili oil

Instructions

1. 1. Thaw the salmon fillet slightly if necessary.
2. 2. Rinse the fish under cold water.
3. 3. Pat the salmon dry with a kitchen towel.
4. 4. Season the fish with salt and pepper.
5. 5. Add fresh herbs if desired.
6. 6. Cut the feta cheese into small cubes.
7. 7. Slice the zucchini into thin rounds.
8. 8. Slice the mushrooms into thin pieces.
9. 9. Cut the peppers into strips.
10. 10. Halve the tomatoes or cut them into quarters.
11. 11. Finely chop the garlic.
12. 12. Place the vegetables and garlic in a bowl.
13. 13. Season the vegetables with salt and pepper.
14. 14. Add a few splashes of chili oil.
15. 15. Mix the vegetables with the spices well.
16. 16. Shape a bowl out of aluminum foil on a baking sheet.
17. 17. Fold up the edges of the foil on four sides.
18. 18. Use two layers of aluminum foil for safety.
19. 19. Spread the vegetables on the foil bowl.
20. 20. Place the salmon on top of the vegetables.
21. 21. Drizzle the salmon with a little chili oil.
22. 22. Crumble the feta cheese generously over the salmon.
23. 23. Preheat the oven to 180 degrees Celsius with top and bottom heat.
24. 24. Cook the dish in the oven for 30 to 35 minutes.
25. 25. You can alternatively use a baking dish.

Nutrition per serving

• kcal: 488
• Protein: 40 g · Fett/Fat: 31 g · Carbs: 11 g