Salmon with fan zucchini

Ingredients for 2 servings:

• 2 salmon fillets, approx. 150 g each
• 2 small zucchini
• 2 large tomatoes
• ½ lemon(s), juice
• 25 g almonds, ground or chopped
• 25 g breadcrumbs
• 3 tbsp rapeseed oil or sunflower oil
• 1 small garlic clove(s)
• salt and pepper
• e.g. oregano

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Rinse the salmon and dry with a kitchen towel. Wash the zucchini, slice it fan-shaped, and season with salt and pepper. Thinly slice the tomatoes and place them between the zucchini slices. Sprinkle some oregano between them. Preheat the oven to 200°C (top/bottom heat). Squeeze the lemon. Place the almonds, breadcrumbs, 2-3 tablespoons of oil, and the lemon juice in a suitable container. Peel the garlic and press it in. (If necessary, finely chop it, mix with salt, and press it into a paste using a knife.) Season with salt and pepper. Spread this mixture over the salmon fillets. Place the zucchini on a baking sheet and drizzle with the remaining oil. Bake in the preheated oven on the middle rack for about 20 minutes. About 10 minutes before the end of the baking time, place the salmon on the baking sheet with the zucchini and finish baking.