1a salmon with zucchini and tomatoes

Ingredients for 2 servings:

• 2 salmon fillets (wild salmon fillets, approx. 150 g each)
• 1 m.-large zucchini
• 1 can of tomatoes, chopped
• salt and pepper
• basil
• oregano
• 150g Gouda
• some butter for the mold and for butter flakes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

simple, quick and without carbohydrates!

Cut the wild salmon fillets lengthwise once across to create a “bottom” and a “top.” Wash the zucchini and slice them thinly. Fry the zucchini in a hot pan for about 2-3 minutes until translucent. Add the tomatoes and season with salt, pepper, basil, and oregano. Cut the Gouda cheese into small cubes. Season the salmon “bottom” with salt and pepper and place it in a buttered baking dish. Mix the tomato-zucchini sauce with the Gouda cheese and pour it over the salmon in the baking dish. Season the salmon “top” with salt and pepper and place it on top of the zucchini sauce. Place small knobs of butter on the salmon and bake at 220°C (top/bottom heat) for about 25 minutes. This dish goes perfectly with potatoes or white bread, although this recipe will naturally be carb-free.