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🍽️ Salmon Fillets on a Hot Stone with Vegetables

473 kcal · 30 min · 4 servings

Ingredients

• 2 tbsp white wine
• 3 tbsp olive oil
• salt
• pepper from the mill
• 2 garlic cloves
• 1 sprig rosemary
• 2 sprigs thyme
• 4 salmon cutlets (200g each)
• 2 small zucchini
• 300 g cherry tomatoes

Instructions

1. 1. Whisk white wine, two tablespoons of olive oil, salt, and pepper in a bowl.
2. 2. Peel the garlic clove and slice it thinly.
3. 3. Rinse the herbs, shake them dry, and strip the leaves or needles from the stems.
4. 4. Add the garlic and herbs to the oil marinade and stir well.
5. 5. Place the salmon fillets into the marinade, cover the bowl, and refrigerate.
6. 6. Let the salmon marinate for about four hours, turning the pieces once halfway through.
7. 7. Clean the vegetables and wash them thoroughly under running water.
8. 8. Cut the zucchini into long, thin strips.
9. 9. Heat the hot stone according to the manufacturer's instructions.
10. 10. Remove the salmon fillets from the marinade and place them on the hot stone.
11. 11. Grill the salmon on the stone until it is cooked through.
12. 12. Place the zucchini strips next to the salmon on the hot stone.
13. 13. Brush the vegetables lightly with a little oil.
14. 14. Grill the vegetables briefly until they are tender-crisp.
15. 15. Season the finished dish to taste with salt and pepper.

Nutrition per serving

• kcal: 473
• Protein: 43 g · Fett/Fat: 30 g · Carbs: 6 g