Salmon with vegetables from the oven

Ingredients for 4 servings:

• 3 carrots
• 3 bell peppers, colored
• 1 small onion(s), red
• 2 zucchinis
• 1 tbsp pine nuts
• 4 salmon fillets, 250 g each
• 2 garlic cloves
• 1 tsp rapeseed oil
• 5 basil leaves
• 4 dashes lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

easy and fast

Cut the bell peppers and carrots into thin strips, dice the zucchini. Cut the onion into half rings. Finely dice the garlic. Finely chop the basil leaves. First, lightly toast the pine nuts, then add the rapeseed oil, onions, and garlic to the pot or pan, sauté briefly, then add the remaining vegetables and sauté briefly. Add the basil. Season with salt and pepper. Season the salmon fillets and then place them in an ovenproof dish lined with baking paper and briefly bake at 200°C (top/bottom heat). Then pour the vegetables over the salmon and cook everything in the oven at 200°C (top/bottom heat) for about 20 minutes. Drizzle the salmon with lemon juice before serving. The salmon fillets can also be seasoned with lemon pepper for a slightly different flavor.