Salmon schnitzel on zucchini and tomatoes

Ingredients for 4 servings:

• 4 salmon schnitzels (150 g each)
• ½ lemon(s), juice
• 2 tbsp vegetable oil
• Salt and pepper from the mill
• 350 g zucchini, small
• 1 garlic clove(s)
• 300 g beefsteak tomatoes
• 1 tsp thyme, fresh

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

a light and quick summer dish

Rinse the salmon schnitzels, pat dry, season with salt and pepper, and drizzle with lemon juice. Then cover and chill. Wash the zucchini, quarter lengthwise, and dice. Peel the garlic. Blanch the tomatoes, peel, and quarter them (remove the stems and seeds). Dice the flesh. Heat half the oil in a pan, add the zucchini, and fry briefly. Crush the garlic, reduce the heat, and add the tomatoes, mix, and season with salt, pepper, and thyme. Close the lid and sauté over low heat for 10 minutes. Heat the remaining oil, add the salmon schnitzels, reduce the heat, and fry for about 4 minutes on each side. Season the vegetables again to taste and arrange on warmed plates. Place the salmon schnitzels on top and serve with parsley-dried potatoes. This dish is delicious with redfish or cod. TIP: the vegetables freeze wonderfully, so feel free to make a little extra.