Salmon fillet with asparagus and zucchini from the oven

Ingredients for 4 servings:

• 600 g salmon fillet(s)
• 1 kg white asparagus
• 1 m.-large zucchini
• 1 bunch of spring onions
• 1 clove(s) garlic, finely chopped
• 1 lemon(s), juice and zest (untreated)
• 250 ml vegetable stock
• some olive oil
• e.g. salt and pepper
• n. B. Fresh herbs (e.g. parsley, dill, thyme, chives)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

fresh and spring-like light

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Cut the peeled asparagus into approximately 3-4 cm pieces. Cut the zucchini into thick slices. Slice the spring onions into rings. Place the vegetables in an ovenproof dish that has been lightly brushed with olive oil. Squeeze the lemon and zest, mix half of it with the vegetable stock, and pour over the vegetables. Season with salt, pepper, and fresh herbs to taste, then drizzle with a little olive oil. Place the vegetables on the middle rack of the preheated oven and bake for about 20 minutes. While the vegetables are baking, drizzle the salmon fillet with a little olive oil, the remaining lemon juice, and zest, then season with salt, pepper, and sprinkle with garlic. Place the salmon fillet on top of the vegetables, skin-side up (to prevent it from drying out), and bake in the oven for another 15-20 minutes. Sprinkle the vegetables with the stock every now and then.