Salmon on a bed of vegetables

Ingredients for 6 servings:

• 3 large salmon fillets (loins) (approx. 1200-1500g)
• 1 lemon(s) (juice)
• 2 clove(s) garlic, squeezed
• 1 tbsp honey
• 2 tbsp olive oil
• 2 onions, red
• 400 g mushrooms, brown
• 2 zucchinis
• 3 bulbs of fennel (with fennel greens)
• some tomatoes
• e.g. olive oil
• e.g. salt and pepper
• chili flakes
• Lemon pepper
• n. B. herb butter

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 55 minutes

relaxed cooking for many people

I use salmon loins, which cook more evenly, and freeze the sides. I marinate the fish in a marinade of pressed garlic, lemon juice, honey, and olive oil for about 2-3 hours. For the vegetable bed, I use quartered fennel, sliced ​​or roughly chopped mushrooms, half-rounded onions, and sliced ​​or sticked zucchini. Sauté the vegetables individually and season lightly. Drizzle a baking dish with a little olive oil and arrange the vegetables on top. Sprinkle with the chopped fennel greens, some chili flakes, and lemon pepper. Place the drained salmon on top, season with salt and pepper, and cover with sliced ​​or diced tomatoes, salt and pepper, and a little olive oil. Spread some herb butter on top and cover with aluminum foil. Preheat oven to 180°C (fan oven) and bake for 25-30 minutes. …I usually check after 25 minutes, remove the foil, and if the fish is still too translucent (not everyone likes that), I let it rest in the turned-off oven for another 4-5 minutes. We serve it with boiled potatoes, or in summer, usually just a baguette.