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🍽️ Baked Salmon with Shrimp and Fennel-Cucumber Salad

485 kcal · 30 min · 4 servings

Ingredients

• 600 g salmon fillet (with skin)
• 300 large shrimp (kitchen-ready, deveined and peeled except for the tail segment)
• 3 tbsp olive oil
• salt
• pepper
• 1 fennel bulb
• 1 cucumber
• 4 sprigs dill
• 2 sprigs cilantro
• 2 tbsp white balsamic vinegar
• 1 tsp lemon juice

Instructions

1. 1. Preheat the oven to 120 degrees Celsius using top and bottom heat.
2. 2. Rinse the salmon briefly and pat it dry with a kitchen towel.
3. 3. Place the fillet skin-side down on a baking tray lined with baking paper.
4. 4. Rinse the shrimp and pat them dry as well.
5. 5. Distribute the shrimp around the salmon on the tray.
6. 6. Drizzle 1 to 2 tablespoons of olive oil over the fish and shrimp.
7. 7. Season everything with salt and pepper.
8. 8. Put the tray in the oven and bake for about 25 minutes.
9. 9. Wash the fennel and cut out the hard base at the bottom.
10. 10. Cut the fennel into thin strips or grate it finely.
11. 11. Wash the cucumbers and cut off the ends.
12. 12. Slice the cucumbers into thin rounds.
13. 13. Rinse the dill and coriander, shake off excess water, and pick off the leaves.
14. 14. Finely chop the herbs.
15. 15. After 8 to 10 minutes of baking time, remove the shrimp from the oven.
16. 16. Mix the fennel, cucumber slices, chopped herbs, remaining oil, vinegar, and lemon juice in a bowl.
17. 17. Season the salad with salt and pepper.
18. 18. Set aside the cooked shrimp to cool down.
19. 19. Place the cooked salmon on a pre-warmed serving plate.
20. 20. Carefully peel the skin off the salmon fillet.
21. 21. Mix the cooled shrimp with the fennel and cucumber salad.
22. 22. Distribute the salad with the shrimp over the salmon.
23. 23. Taste the salad again with salt and pepper before serving.
24. 24. Serve the dish immediately.

Nutrition per serving

• kcal: 485
• Protein: 52 g · Fett/Fat: 24 g · Carbs: 6 g