Salmon on cooked vegetables

Ingredients for 2 servings:

• ½ onion(s)
• 1 carrot(s)
• 1 zucchini
• 1 stalk(s) Celery
• 1 bunch of spring onions
• 250 g cherry tomatoes
• 1 cup water
• e.g. salt and pepper
• n. B. Spice(s) of your choice
• e.g. Dill, fresh
• 400 g salmon, e.g. frozen
• n. B. white wine

Instructions

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

Rinse the salmon under running water and pat dry thoroughly. Then place it in a baking dish lined with aluminum foil and bake for 18-20 minutes at 180-200 degrees Celsius. Cut the onion into small pieces or rings. Pour a cup of water into a saucepan with a lid, add the onions, and heat through. Dice the zucchini, chop the celery into small pieces, and halve or quarter the tomatoes. Finely slice the spring onions. Add everything to the pan and sauté with the lid on for 8-10 minutes until al dente. Season with spices, if desired, and deglaze with a splash of white wine. Serve on plates. Place the salmon on top and garnish with dill.