Chrissi's oven-baked salmon fillet on kohlrabi, peas and vegetables

Ingredients for 5 servings:

• 2 kohlrabi
• 8 cocktail tomatoes
• 200 g peas, frozen
• 2 shallots
• 1 bunch of dill
• 2 tbsp olive oil
• 150 ml vegetable stock
• 750 g salmon fillet(s), with skin (5 fillets)
• 1 lemon(s), untreated
• n. B. Salt
• n. B. Pepper, freshly ground

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

WW-compatible

Bring a large pot of water to a boil with a little salt. Clean the kohlrabi and cut into fine, long pieces. Cook in boiling water for about 3-4 minutes. Then drain and set aside. Wash and halve the cherry tomatoes. In a bowl, mix the tomatoes with the drained kohlrabi and the frozen peas. Wash and drain the dill, then finely chop the stems. Peel and halve the shallots, then thinly slice each half. Add the shallots and dill to the vegetables. Season to taste with salt and pepper and mix well. Now place half of the vegetable mixture in an ovenproof casserole dish. Wash the lemon in hot water, dry it, and cut into 10 thin slices. Wash the salmon fillets, dry them thoroughly, and place them next to each other, skin-side down, on top of the vegetables in the casserole dish. Season with salt and pepper, and top each with 2 lemon slices. Carefully cover the fish fillets with the remaining vegetables. Pour the vegetable stock evenly around the edges. Finally, drizzle with olive oil. Bake in the oven at 175°C (convection oven) for approximately 20-25 minutes. This dish goes perfectly with oven-baked rosemary potatoes and a fresh salad. Total (without potatoes) 34 points, with 5 servings, 7 points per serving.