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Salmon on grilled vegetables

Salmon on grilled vegetables

Preparation time:
35 min
Difficulty level:

Nutritional values:

17 g
55 g
26 g


Bell pepper (red, fresh)Bell pepper (red, fresh)½ (75 g)
Olive oilOlive oil 1 ½ Tablespoon
Garlic (fresh)Garlic (fresh)1 ¾ (5 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
White wine (12 % by volume, dry)White wine (12 % by volume, dry) 30 ml
Zucchini (fresh)Zucchini (fresh)½ (105 g)
Salmon fillet, salmon (organic quality)Salmon fillet, salmon (organic quality) 280 g
Onion (red, fresh)Onion (red, fresh)1 ½ (150 g)


Step 1:
Preheat oven to 180 degrees top/bottom heat. Slice the zucchini, onion and bell bell pepper and put everything in a bowl.
Step 2:
Finely chop the garlic or press it with a garlic press and add to the vegetables together with the olive oil. Season with salt and pepper and mix together.
Step 3:
Place aluminum foil on a baking sheet and spread the vegetables in the center. Wash the salmon, pat dry and place on the vegetables skin side down. Season the salmon vigorously with salt and pepper.
Step 4:
Fold the aluminum foil and form into a parcel. Pour the white wine before closing the lid. Then place the well-sealed packet in the oven for about 20-25 minutes.
Step 5:
Remove the baking tray from the oven, carefully open the aluminum packet and arrange the salmon and vegetables on a plate.

Macronutrient distribution:

The recipe Salmon on grilled vegetables is composed of the following macronutrients.

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Kitchen utensils needed:

Aluminum foil
Aluminum foil
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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