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🍽️ Colorful vegetable plate with pan-fried salmon

490 kcal · 30 min · 4 servings

Ingredients

• 1 Romanesco
• 3 Baby Eggplants
• 3 Baby Pumpkin
• 4 small Kohlrabi
• 560 g Salmon Fillet with Skin (4 Salmon Fillets)
• Salt
• Pepper
• Flour (for dusting)
• 60 g Butter
• 150 ml dry White Wine
• Chervil (for garnishing)

Instructions

1. 1. Rinse all the vegetables under running water.
2. 2. Break the Romanesco into small florets.
3. 3. Cut the eggplants into thick sticks.
4. 4. Cut the pumpkin into wedges.
5. 5. Peel the kohlrabi.
6. 6. Slice the peeled kohlrabi into thin rounds.
7. 7. Rinse the salmon fillet.
8. 8. Pat the fillet completely dry with kitchen paper.
9. 9. Season the fillet on both sides with salt and pepper.
10. 10. Lightly dust the skin side of the salmon with flour.
11. 11. Heat half of the butter in a non-stick pan.
12. 12. Fry the prepared vegetables in the hot butter.
13. 13. Deglaze the vegetables with the white wine.
14. 14. Season the vegetables again with salt and pepper.
15. 15. Simmer the vegetables over low heat.
16. 16. Simmer the vegetables for 6 to 8 minutes.
17. 17. Wait until the white wine has completely evaporated.
18. 18. Heat the remaining butter in a second pan.
19. 19. Sear the salmon for 4 minutes on the skin side.
20. 20. Flip the salmon once.
21. 21. Finish cooking the salmon for another 3 minutes.
22. 22. Divide the vegetables and salmon onto the plates.
23. 23. Garnish the dish with fresh chervil.

Nutrition per serving

• kcal: 490
• Protein: 36 g · Fett/Fat: 28 g · Carbs: 14 g