Salmon and vegetable pot

Ingredients for 4 servings:

• 3 small potatoes
• 3 m.-sized carrot(s)
• 1 m.-large zucchini
• 1 bell pepper(s), yellow or orange
• 3 tomatoes
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 2 salmon fillets
• 3 slice(s) fresh ginger
• 2 sprigs of rosemary, fresh
• 3 leaves of sage, fresh
• 3 slices lemon peel, untreated
• 250 ml cream
• 250 ml broth
• salt and pepper
• chili salt
• some oil
• ¼ vanilla pod(s)

Instructions

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

simple summer meal

Peel the potatoes and carrots and cut into 1 cm cubes. Wash the zucchini and bell peppers and also cut them into approximately 1 cm cubes. Wash the tomatoes, cut them into wedges, and halve them again. Wash the salmon fillets, pat dry with kitchen paper, and cut them into approximately 1 x 2 cm pieces. Finely dice the onions and slice the garlic and ginger. Heat the oil in a deep pan and sauté the potato cubes. After about 4 minutes, add the carrots, and after about 5 minutes, the onion. Then gradually add the zucchini, bell peppers, and tomatoes to the pan. Pour in the stock and cream. Add the garlic, ginger, lemon zest, vanilla, rosemary, and sage. Add the salmon pieces to the vegetables. Season with salt, pepper, and chili salt. Simmer for 10 minutes. When serving, place a sage leaf and rosemary sprig on top.