Salmon with tomato topping in the oven

Ingredients for 4 servings:

• ½ side(s) of salmon, fresh
• 4 m.-sized onion(s)
• 4 m.-sized tomatoes
• 3 tbsp natural yogurt, mild (0.1% fat)
• 1 handful of pine nuts (approx. 30 g)
• n. B. olive oil, approx. 2 – 3 shots
• salt and pepper
• ½ lemon(s), juice

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Salmon side in the oven

Slice the onions into rings and dice the tomatoes. Set aside and prepare the marinade. Pour the yogurt into a bowl, add 2-3 generous drizzles of olive oil and lemon juice, and stir in the roughly chopped pine nuts. Season with salt and pepper, not too much. Place the salmon skin-side down on a baking sheet lined with aluminum foil and top with half of the onions, then the tomatoes, and finally the rest of the onions. Both can also be mixed and spread beforehand. Then apply the yogurt marinade and cover the entire sheet with aluminum foil. Place in the oven at 180-200°C (convection oven). After these 20 minutes, remove the aluminum foil and leave in the oven at the same temperature for another 20 minutes. Wild rice, which only needs to be added during the second baking phase, makes a great side dish.