🍽️ Pan-fried Salmon on Tomato and Leek Vegetables

Name: Pan-fried Salmon on Tomato and Leek Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g Salmon fillet (4 pieces of 150 g each; skinless, ready for cooking); 2 stalks Leek; 4 Tomatoes; 3 tbsp Rapeseed oil; 120 ml Vegetable broth; Salt; Pepper; 2 sprigs Herbs to taste (e.g. Parsley); 1 dash Lemon juice

382 kcal · 30 min · 4 servings

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Ingredients

600 g Salmon fillet (4 pieces of 150 g each; skinless, ready for cooking)
2 stalks Leek
4 Tomatoes
3 tbsp Rapeseed oil
120 ml Vegetable broth
Salt
Pepper
2 sprigs Herbs to taste (e.g. Parsley)
1 dash Lemon juice

Instructions

1. Rinse the salmon fillet under cold running water and pat it completely dry with a kitchen towel.
2. Wash the leek, remove the tough green tops, and slice the white part into diagonal rings.
3. Wash the tomatoes, cut them into quarters, remove the core, and dice the flesh into small pieces.
4. Heat one tablespoon of oil in a pan and sauté the leek rings over medium heat for one to two minutes.
5. Deglaze the leek with a splash of vegetable broth and then add the remaining broth.
6. Let the vegetables cook in the broth for three to four minutes until tender, adding more broth if necessary.
7. Season the salmon fillet evenly with salt and black pepper.
8. Heat the remaining oil in a second pan and fry the salmon over low heat for two to three minutes on each side until golden brown.
9. Wash the fresh herbs, shake off excess water, and pick the leaves off the stems.
10. Mix the diced tomatoes into the cooked leek and season the mixture with lemon juice, salt, and pepper.
11. Divide the vegetables among the plates, place the fried salmon on top, and garnish the dish with the fresh herbs.

Nutrition per serving

kcal: 382
Protein: 33 g · Fett/Fat: 25 g · Carbs: 6 g