John Myers
Ingredients for 2 servings:
- 250 g salmon fillet(s), also frozen
- 100 g sheep’s cheese
- 1 m.-large zucchini
- 150 g mushrooms
- 1 m.-sized bell pepper(s), red or yellow
- 300 g cherry tomatoes or Roma tomatoes
- 2 cloves garlic
- some salt and pepper
- some chili oil
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
fast and almost without carbohydrates
Thaw the salmon fillet (if frozen) slightly. Wash and pat dry. Season with salt and pepper, and herbs if desired. Cut the feta cheese into cubes. Thinly slice the zucchini and mushrooms, and cut the bell peppers into strips. Halve or quarter the tomatoes. Finely chop the garlic. Mix the vegetables in a bowl with the garlic, salt, and pepper, along with a few drops of chili oil. On a baking sheet, form a “bowl” out of aluminum foil*, i.e., fold up the edges on four sides. I recommend using two layers of aluminum foil to prevent spillage. Then spread the vegetables on top. Place the salmon on top, drizzle with a little chili oil, and generously crumble the feta cheese over it. Bake in a hot oven at 180°C (top/bottom heat) for about 30-35 minutes. *Note from the Chefkoch.de recipe editor: As you can see in many of the pictures, you can also use a casserole dish. The dish turns out just as well in it.
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