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🍽️ Pan-seared Salmon with Colorful Vegetable Topping

354 kcal · 30 min · 4 servings

Ingredients

• 4 pieces Salmon fillet (approx. 180 g each)
• 1 Onion
• 1 Leek stalk
• 2 Bell peppers (green and red)
• Salt
• 4 tbsp Olive oil
• Salt
• Pepper (coarsely ground)
• Lemon juice
• Fresh herbs for the garnish (e.g. lemon balm, basil, parsley)

Instructions

1. 1. Preheat your oven to 180 degrees Celsius fan-assisted.
2. 2. Rinse the salmon fillets under cold running water and pat them completely dry with kitchen paper.
3. 3. Peel the onion and cut it in half.
4. 4. Cut the onion halves into very fine strips.
5. 5. Wash the leek thoroughly and remove the tough green ends.
6. 6. Cut the leek into strips that are 5 to 6 centimeters long.
7. 7. Wash the bell peppers and cut them in half lengthwise.
8. 8. Remove the seeds and white pith from the bell peppers.
9. 9. Slice the bell peppers into very thin strips.
10. 10. Bring a pot of salted water to a boil.
11. 11. Add the prepared vegetables to the boiling water and cook them briefly (this is called blanching).
12. 12. Remove the vegetables from the water immediately and plunge them into cold water to stop the cooking process (this is called shocking).
13. 13. Pat the cooled vegetables dry with kitchen paper.
14. 14. Season the salmon fillets on both sides with salt and pepper.
15. 15. Heat 2 tablespoons of oil in a large frying pan.
16. 16. Sear the salmon fillets briefly on the skin side.
17. 17. Sear the salmon fillets briefly on the flesh side as well.
18. 18. Remove the seared salmon fillets from the pan.
19. 19. Brush a baking tray lightly with oil.
20. 20. Place the salmon fillets on the prepared tray with the skin side facing down.
21. 21. Toss the blanched vegetables with the remaining oil from the pan.

Nutrition per serving

• kcal: 354
• Protein: 28 g · Fett/Fat: 24 g · Carbs: 6 g