Salmon with oven-baked vegetables and sweet potato mash

Ingredients for 2 servings:

• 1 large zucchini
• 2 large bell peppers
• 100 g feta cheese, or 200 g if required
• 250 g cocktail tomatoes on the stem
• 1 sweet potato(s)
• 250 g salmon
• ½ lemon(s)
• 2 stalk(s) rosemary
• salt and pepper
• Paprika powder, sweet
• Herbs of Provence
• nutmeg
• some olive oil
• some butter
• some milk
• some coconut oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

For the oven-baked vegetables, first chop or dice the zucchini, bell pepper, and feta cheese and place them in a baking dish. Season with salt, pepper, paprika, and Provençal herbs. Drizzle a little olive oil over the vegetables and stir briefly. Place the cherry tomatoes and rosemary, stems intact, on top of the vegetable mixture. Cover the baking dish with aluminum foil and place in a preheated oven at 200°C for 30 minutes. Meanwhile, peel and chop the sweet potato, and cook in a little salted water for 15 minutes until soft. Drain the cooking water, add a little butter and a splash of milk (to taste). Season with salt, pepper, and nutmeg. Then mash everything into a puree. Divide the salmon into two equal pieces and season both sides with salt and pepper. Heat a little coconut oil in a pan and fry the salmon until cooked to your desired doneness. Serve with a squeeze of fresh lemon.