Contents
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Ingredients
- 1 large Salmon fillet
- 1 large Carrot
- 1 Zucchini
- 4 tbsp Tomato sauce made from fresh tomatoes
- 1 bunch Spring onions or spring onions
- 1 large Clove of garlic
- 1 Lemon fresh
- 8 Cherry tomatoes or cocktail tomatoes
- 1 bunch Fresh oregano
- 1 bunch Rosemary fresh
- Olive oil with basil
- Herb butter
- Garlic Butter
- Salt pepper
- White wine
Instructions
- Prepare the evening before and place in the refrigerator overnight. Wash the salmon fillet and pat dry. Thinly slice the carrot and zucchini, chop the spring onion into small rings. Quarter the garlic clove.
- Tear off a large piece of aluminum foil and put a dash of olive oil on it and spread it a little with a brush. Cover the foil with half of the carrot slices, half of the zucchini slices and half of the onion rings. Place one tablespoon of herb butter and one tablespoon of garlic butter in the middle of the foil. Place the salmon fillet on top (skin down). Salt and pepper the fillet well (you can pierce the fillet lightly with a fork so that the spices are better absorbed). Now brush the top of the salmon fillet with tomato sauce, then distribute the remaining carrot slices, zucchini slices and onion rings evenly on the salmon fillet. Halve the cherry tomatoes and distribute them evenly on the salmon. Cover generously with oregano and rosemary. Place 1 tablespoon of garlic butter and 1 tablespoon of herb butter on top of the fillet. Spread 3 lemon wedges (with peel) on the salmon, sprinkle with a splash of white wine and a dash of olive oil.
- The following day: compress the aluminum foil into a packet so that no liquid can escape from the bottom. Place the packets in the preheated oven at approx. 200 ° C top and bottom heat and cook for about 30-35 minutes.
Nutrition
Serving: 100gCalories: 73kcalCarbohydrates: 7.2gProtein: 1.5gFat: 4.1g