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🍽️ Salmon with Mediterranean Vegetables

504 kcal · 30 min · 4 servings

Ingredients

• 1 bulb fennel
• 250 g cherry tomatoes
• 2 zucchini
• 2 carrots
• 1 bunch basil
• 4 tbsp black, pitted olives
• 4 salmon cutlets (kitchen-ready, 200 g each)
• salt
• pepper (from the mill)
• 2 tbsp lemon juice
• 1 tbsp wild fennel seeds
• 1 clove garlic
• 2 tbsp olive oil

Instructions

1. 1. Preheat the oven to 190 degrees Celsius with top and bottom heat.
2. 2. Wash the vegetables thoroughly and remove any tough parts.
3. 3. Remove the hard base from the fennel and slice it into thin strips.
4. 4. Cut the tomatoes in half.
5. 5. Cut the zucchini in half lengthwise and then slice it.
6. 6. Peel the carrots and slice them thinly or use a grater.
7. 7. Wash the basil, shake it dry, and pluck the leaves off the stems.
8. 8. Drain the olives well and slice them.
9. 9. Wash the salmon cutlets and pat them dry with a kitchen towel.
10. 10. Season the salmon with salt and pepper.
11. 11. Drizzle some lemon juice over the fish.
12. 12. Sprinkle fennel seeds over the salmon cutlets.
13. 13. Peel the garlic.
14. 14. Heat the oil in a pan.
15. 15. Sauté the vegetables (except the tomatoes) briefly.
16. 16. Press the garlic directly into the pan.
17. 17. Season the vegetables with salt and pepper.
18. 18. Remove the pan from the heat.
19. 19. Fold in the tomatoes, olives, and basil leaves into the vegetables.
20. 20. Lay out four sheets of parchment paper side by side on your work surface.
21. 21. Place some vegetables in the center of each sheet of paper.
22. 22. Place a salmon steak on top of the vegetables.
23. 23. Fold the parchment paper upwards to seal it into a packet.
24. 24. Place the packets on a baking tray.
25. 25. Cook the salmon in the preheated oven for 25 to 30 minutes.
26. 26. Remove the salmon with the vegetables from the oven.
27. 27. Open the packets.
28. 28. Serve the dish immediately.

Nutrition per serving

• kcal: 504
• Protein: 45 g · Fett/Fat: 31 g · Carbs: 11 g