John Myers
Ingredients for 2 servings:
- 200 g salmon fillet(s)
- 2 tsp olive oil
- 1 tomato(s), chopped
- 2 m.-large spring onions, chopped
- salt and pepper
- 200 g zucchini, sliced
- 2 small onions, red, halved
- 60 g feta cheese, thinly sliced
- e.g. pomegranate seeds
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes
a low-calorie, filling lunch or dinner
Preheat the oven to 200°C (top/bottom heat). Place each salmon fillet on a piece of aluminum foil. Drizzle with oil. Mix the chopped tomatoes with the spring onions and season with salt and pepper. Wrap the fish completely in aluminum foil. Place the zucchini slices, halved onion, and feta cheese next to the salmon. Bake in the hot oven on the middle rack for about 20-25 minutes, or until the salmon is cooked through and the zucchini is golden brown. Serve the salmon with the zucchini, onions, and feta cheese on a plate and garnish with pomegranate seeds.
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