🍽️ Stuffed Salmon with Zucchini and Tomatoes

Name: Stuffed Salmon with Zucchini and Tomatoes
Total time: 30 min
Yield: 4 servings
Ingredients: Salmon fillet 4 thick pieces (0 Salmon fillets); 2 Eggs; 50 g Parmesan; 4 tbsp Olive oil; Butter cheese (2 thicker slices à 60 g); 0.5 bunch Basil; Salt; Pepper (from the mill); 4 tbsp Flour; 40 g Butter; 1 Zucchini; 1 Tomato

685 kcal · 30 min · 4 servings

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Ingredients

Salmon fillet 4 thick pieces (0 Salmon fillets)
2 Eggs
50 g Parmesan
4 tbsp Olive oil
Butter cheese (2 thicker slices à 60 g)
0.5 bunch Basil
Salt
Pepper (from the mill)
4 tbsp Flour
40 g Butter
1 Zucchini
1 Tomato

Instructions

1. Whisk the eggs, grated parmesan, and two tablespoons of olive oil in a bowl until smooth.
2. Cut the cheese slices in half crosswise.
3. Wash the basil and pat it dry.
4. Chop the basil into fine strips.
5. Cut a pocket into the side of each salmon fillet without cutting all the way through.
6. Season the salmon fillets inside and out with salt and pepper.
7. Stuff the pockets with the basil strips and the cheese halves.
8. Heat the butter in a large frying pan.
9. Place the flour on a flat plate.
10. Coat the salmon fillets in the flour first.
11. Then dip them in the egg and parmesan mixture.
12. Fry the salmon over low heat for about five minutes on each side.
13. Wash the zucchini and slice it.
14. Quarter the tomatoes and remove the seeds.
15. Dice the deseeded tomatoes.
16. Sauté the zucchini and tomatoes for about four minutes in the remaining olive oil.
17. Season the vegetables with salt and pepper.
18. Serve the vegetables alongside the salmon.

Nutrition per serving

kcal: 685
Protein: 43 g · Fett/Fat: 48 g · Carbs: 8 g