🍽️ Salmon fillets with herb crust and oven tomatoes

Name: Salmon fillets with herb crust and oven tomatoes
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g mixed leaf salad (e.g. Lollo Rosso, arugula, frisée); 200 g cherry tomatoes; 2 sprigs parsley; 2 sprigs dill; 100 g breadcrumbs; 2 tbsp lemon juice; 2 tbsp olive oil; 4 salmon fillets (130 g each); salt; pepper (from the mill); 2 tbsp vegetable oil; 1 lemon (cut into wedges)

424 kcal · 30 min · 4 servings

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Ingredients

150 g mixed leaf salad (e.g. Lollo Rosso, arugula, frisée)
200 g cherry tomatoes
2 sprigs parsley
2 sprigs dill
100 g breadcrumbs
2 tbsp lemon juice
2 tbsp olive oil
4 salmon fillets (130 g each)
salt
pepper (from the mill)
2 tbsp vegetable oil
1 lemon (cut into wedges)

Instructions

1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. Wash the salad thoroughly, remove any wilted leaves, and spin it dry.
3. Wash the tomatoes, let them drain, and place them on a baking sheet lined with baking paper.
4. Wash the parsley and dill, shake off excess water, and finely chop the leaves without the stems.
5. Mix the chopped herbs with the breadcrumbs, lemon juice, and olive oil to form a mixture.
6. Wash the salmon fillets, pat them dry with kitchen paper, and season them with salt and pepper.
7. Heat oil in a hot pan and sear the salmon fillets for 2 to 3 minutes on each side.
8. Remove the seared fillets from the pan and place them on the prepared baking sheet together with the tomatoes.
9. Distribute the herb breadcrumb mixture evenly over the salmon fillets.
10. Place the tray in the preheated oven and bake everything for 7 to 10 minutes.

Nutrition per serving

kcal: 424
Protein: 29 g · Fett/Fat: 25 g · Carbs: 21 g