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Wild salmon from the tray on potato – zucchini – vegetables

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Ingredients for 2 servings:

  • 2 ports. Salmon fillet(s) (wild salmon fillet), frozen
  • 400 g potatoes
  • 1 zucchini
  • 1 lemon(s)
  • 1 spring onion(s)
  • salt and pepper
  • 3 tsp olive oil
  • Thyme
  • rosemary

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Thaw the salmon. Slice the potatoes and zucchini. Slice the onion into rings. Wash the salmon and drizzle with lemon juice. Brush a deep baking sheet with olive oil. Place the fish in the center of the sheet and arrange the vegetables around it. Sprinkle with salt, pepper, and herbs. Place in the oven and bake at 180°C for about 35 minutes. 8 minutes before the end of the cooking time, brush the fish lightly with oil. Suitable for WW: 6 points per serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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