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Salmon on a bed of vegetables with lemon

Salmon on a bed of vegetables with lemon

Preparation time:
40 min
Difficulty level:
Simple
Portion:
1

Nutritional values:

404
Calories
8 g
Carbohydrates
36 g
Protein
24 g
Fat

Ingredients:

Cherry tomatoes, cocktail tomatoes (fresh)Cherry tomatoes, cocktail tomatoes (fresh)3 ½ (70 g)
Olive oilOlive oil 1 Tablespoon
Red salmon, salmon fillet (organic quality)Red salmon, salmon fillet (organic quality) 150 g
Garlic (fresh)Garlic (fresh)½ (1,5 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Thyme (dried)Thyme (dried) 1 Pinch(s)
Lemon (fresh)Lemon (fresh)⅛ (10 g)
Spring onions, scallions (fresh)Spring onions, scallions (fresh)1 (46 g)
Zucchini (fresh)Zucchini (fresh)½ (105 g)

Preparation:

Step 1:
Preheat oven to 180°C. Halve tomatoes. Cut zucchini and spring onions into thin slices and rings respectively. Squeeze the garlic and mix with the vegetables, add salt and pepper.
Step 2:
Wash salmon and pat dry. Spread baking paper on a baking sheet. Burst vegetables in the middle of the paper and place the salmon on it. Season with salt and pepper, top with a slice of lemon and sprinkle with thyme. Finally sprinkle with lemon juice and 1 tablespoon olive oil each.
Step 3:
Fold baking paper into a packet and bake in the oven for about 20-25 minutes. Serve fish in a packet.

Macronutrient distribution:

The recipe Salmon on a bed of vegetables with lemon is composed of the following macronutrients.

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Kitchen utensils needed:

Baking paper
Baking paper
Baking tray
Baking tray
Cutting board
Cutting board
Kitchen knife
Kitchen knife
Oven
Oven
Tablespoon
Tablespoon
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