Asian-marinated salmon from the oven with pepper and zucchini vegetables and ribbon noodles

Ingredients for 3 servings:

• 750 g salmon fillet(s)
• 1 piece(s) ginger
• n. B. garlic
• 1 tbsp vegetable oil
• 4 tbsp soy sauce, light
• 4 tbsp sweet chili sauce
• 1 onion(s)
• 2 bell peppers
• 1 zucchini
• 300 g tagliatelle pasta
• salt and pepper
• some butter

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

based on a recipe idea from my cooking friend Henni

Remove the skin from the salmon fillet with a sharp knife. Finely chop the ginger and garlic and mix with the vegetable oil, soy sauce, and sweet chili sauce. Place the salmon in a baking dish, pour about three-quarters of the marinade over the salmon fillet, and let the marinated salmon marinate in the refrigerator for at least half an hour. Halve the zucchini lengthwise and remove the seeds with a teaspoon. Depending on their size, cut the zucchini halves into thirds or quarters lengthwise, then dice crosswise. Finely dice the bell peppers. Dice the onion. Preheat the oven to 180°C (top/bottom heat). Season the marinated salmon with pepper and salt and add a little butter to each piece of salmon. Place the baking dish in the preheated oven for about 15 to 20 minutes. Cooking time may vary depending on the thickness of the salmon fillets. While the salmon is cooking in the oven, cook the tagliatelle in salted water until al dente, and fry the vegetables in a pan with a little vegetable oil until al dente. Season the pepper and zucchini mixture with salt and pepper and the remaining marinade. Add a little more sweet chili sauce, if desired. Toss the cooked tagliatelle in a little butter, if desired. Serve the cooked salmon with a little marinade, the pepper and zucchini mixture, and the tagliatelle.