Salmon fillets on fennel vegetables

Ingredients for 4 servings:

• 400 g salmon fillet(s)
• 2 bulbs of fennel, with some green
• 1 m.-sized onion(s)
• 1 small garlic clove(s)
• 2 tbsp green olives, pitted
• 200 g cherry tomatoes
• 125g mozzarella
• 1 organic lemon(s)
• 4 tbsp olive oil
• salt and pepper
• 1 bunch of basil
• 2 sprigs thyme or savory

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Clean and wash the fennel, then cut it crosswise into thin slices. Blanch the fennel in a little water for about 3 minutes, then drain and place it in an ovenproof dish. Preheat oven to 200°C (top/bottom heat) (180°C (fan oven). Wash the lemon with hot water and dry it. Grate about one to two teaspoons of zest or zest it with a zester. Peel the lemon, remove the skin and seeds, and finely chop it. Finely slice the onion. Finely chop the peeled garlic and olives. Dice the mozzarella. Wash the basil and chop it very finely. Mix the mozzarella with the diced olives, the lemon pieces and zest, the onion rings, the garlic, and the basil. Season with salt and pepper. Rinse the salmon fillet and pat dry. Place it on top of the fennel slices and cover with the mozzarella mixture. Wash and halve the cherry tomatoes, then scatter them over the salmon along with the shredded thyme. Drizzle with olive oil. Bake in the preheated oven for about 20 minutes. Serve with fresh baguette.