Fried salmon on Mediterranean vegetables

Ingredients for 4 servings:

• 4 bell peppers, red, roughly chopped
• 1 m.-large eggplant(s), roughly chopped
• 3 m.-large zucchini, roughly chopped
• 1 bunch of onions, roughly chopped
• 750 g salmon fillet(s) (frozen), thawed, cut into pieces
• 1 lemon(s), the juice
• 1 jar pesto (basil pesto)
• Flour
• herbal salt
• olive oil
• vegetable broth
• Ketchup (curry ketchup), hot
• Paprika powder
• pepper
• 1 pinch(s) of sugar
• Fat for the mold

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

my developed recipe

Brown the prepared vegetables in a large pan with hot olive oil, stirring occasionally. Add a little vegetable stock and simmer with the lid on for about 7-10 minutes. Season to taste with curry ketchup, herb salt, paprika, pepper, and sugar. Meanwhile, marinate the thawed salmon pieces in lemon juice and then season with herb salt. Coat in a little flour and brown on both sides in olive oil. Transfer the vegetables to a greased baking dish, arrange the salmon pieces on top, and spread generously with the basil pesto. Bake in a preheated oven at 200°C (fan oven) for about 7-10 minutes. Serve with baguette or flatbread.