Salmon with tomato and mozzarella

Ingredients for 4 servings:

• 4 salmon fillets
• 2 red peppers, diced
• 2 handfuls of cocktail tomatoes, quartered
• 1 small zucchini, diced
• 1 bunch basil, finely chopped
• 1 medium-sized onion(s), diced
• 1 garlic clove(s), squeezed
• 1 tbsp crème fraîche
• e.g. oregano
• n. B. salt, pepper
• e.g. olive oil
• 2 tbsp balsamic vinegar
• ½ lemon(s), the juice
• 1 mozzarella
• e.g. Basmati rice

Instructions

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

from the oven

Season the salmon well on both sides with lemon juice, salt, and pepper and place in a small baking dish. Fry the diced onion and garlic in a little olive oil in a frying pan until translucent. Add the diced bell peppers, cherry tomatoes, zucchini, 2 tablespoons of balsamic vinegar, 1 tablespoon of crème fraîche, and the basil, and sauté briefly. Season with salt, pepper, and oregano. Place the vegetables over the fish in the baking dish. It’s best to choose a small baking dish so that the fish and vegetables are well covered. Cut the mozzarella into 8 slices and arrange them on top of the vegetables. Place the dish in the oven and bake at around 180°C (top and bottom heat) for 25-30 minutes. Basmati rice goes very well with this dish.