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Salmon with oven vegetables and feta cheese

Salmon with oven vegetables and feta cheese

Preparation time:
45 min
Difficulty level:

Nutritional values:

12 g
42 g
29 g


Bell pepper (red, fresh)Bell pepper (red, fresh)½ (75 g)
Cherry tomatoes, cocktail tomatoes (fresh)Cherry tomatoes, cocktail tomatoes (fresh)7 ½ (150 g)
Red salmon, salmon fillet (organic quality)Red salmon, salmon fillet (organic quality) 125 g
Garlic (fresh)Garlic (fresh)1 (3 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Feta, sheep cheese, shepherd cheese (approx. 30% fat)Feta, sheep cheese, shepherd cheese (approx. 30% fat) 50 g
Mushrooms Mushrooms (fresh)Mushrooms Mushrooms (fresh) 75 g
Chili oilChili oil 1 Pinch(s)
Zucchini (fresh)Zucchini (fresh)½ (105 g)


Step 1:
Salmon fillet, if Tk, let it thaw a bit. Wash and pat dry. Season with salt and pepper, herbs if desired.
Step 2:
Cut feta cheese into cubes. Cut the zucchini and mushrooms into thin slices, the peppers into strips. Halve or quarter tomatoes. Finely chop garlic. Mix the vegetables with the garlic, salt and pepper and a few dashes of chili oil in a bowl.
Step 3:
On a baking sheet, form a "bowl" from aluminum foil, d.h. fold up the edges on 4 sides (we recommend using 2 layers of aluminum foil). Spread the vegetables on top and then place the salmon on top, drizzle with a little chili oil and crumble the feta cheese generously over the top. Cook in the oven at 180 °C top/bottom heat for about 30 - 35 minutes.

Macronutrient distribution:

The recipe Salmon with oven vegetables and feta cheese is composed of the following macronutrients.

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Kitchen utensils needed:

Aluminum foil
Aluminum foil
Baking tray
Baking tray
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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