Salmon fillet on a bed of vegetables

Ingredients for 4 servings:

• 800 g salmon fillet(s)
• 1 carrot(s)
• 1 red bell pepper(s)
• 2 tomatoes
• 2 garlic cloves
• 300 g leaf spinach, frozen
• olive oil
• vegetable broth
• 150 g sour cream
• salt and pepper
• lemon juice

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Wash the salmon fillet, pat dry, and drizzle with lemon juice. Let it rest for a while, then season with salt and pepper. Wash, trim, and dice the carrot, bell pepper, and tomatoes. Finely dice the garlic cloves and thaw the spinach leaves. Heat 2 tablespoons of oil in a pan, sauté the garlic and carrot for 5 minutes, then add the remaining vegetables and sauté. Deglaze with 100 ml vegetable stock and the sour cream. Place the salmon on top of the vegetables and let it simmer for 20 minutes at medium heat.