Baked wild salmon fillet with julienne vegetables

Ingredients for 2 servings:

• 1 zucchini
• 4 carrots
• 2 salmon fillets (wild salmon fillets)
• 4 slice(s) of tomato(s)
• 4 slices of mozzarella
• 1 garlic clove(s)
• e.g. olive oil
• some parsley
• oregano
• lemon juice
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cut the zucchini and carrots into julienne strips. Season with salt and pepper, a little oil, and parsley, mix, and place in a baking dish. Wash the wild salmon fillets, pat dry, and season with salt and pepper. Finely chop the garlic and sprinkle over the fillets. Add the parsley, olive oil, and a little lemon juice, and place them on top of the vegetables in the baking dish. Place two tomato slices topped with mozzarella on each salmon fillet. Sprinkle the mozzarella slices with a little oregano and drizzle with a little more olive oil. Preheat the oven to 200°C (top/bottom heat) and cook the fish for about 18 minutes.