Salmon with a cap on oven-baked vegetables

Ingredients for 2 servings:

• 2 salmon fillets, fresh or frozen
• 750 g vegetable mix (Kaisergemüse), frozen
• 1 onion(s)
• 1 garlic clove(s)
• 2 tbsp tomato paste
• 200 ml vegetable stock
• 100 ml Cremefine (7%) or cream
• 4 tbsp sour cream
• 2 tbsp olive oil
• salt and pepper
• Herbs of Provence

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Fast, healthy, low carb

Preheat the oven to approximately 190-200°C (top/bottom heat). Thaw the fish slightly and season with salt and pepper. Finely dice the onion and garlic and fry in olive oil in a pan. Add the vegetables, season with salt, pepper, and herbs, and fry for a while longer. Then deglaze with vegetable stock. Add the tomato paste, stir in, and simmer with the lid on for 5 minutes. Then stir in the Cremefine and bring to a boil. Season to taste, if desired. Transfer everything to a baking dish, place the fish on top. Spread the sour cream over the fish, and place everything in the oven. Bake for 25-30 minutes.