Summary

Ingredients

• 2 salmon fillet (s) (wild salmon fillet, approx. 150 g each)
• 1 zucchini
• 1 can tomato (s), chunky
• salt and pepper
• basil
• oregano
• 150 g Gouda
• some butter for the pan and flakes butter

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Instructions

1. Cut the wild salmon fillets lengthways once to create a bottom and a lid. Wash the zucchini and cut into thin slices.
2. Fry the zucchini in a hot pan for about 2-3 minutes until they are translucent. Add the tomatoes and season with salt, pepper, basil and oregano. Cut the gouda into small cubes.
3. Salt and pepper the bottom of the salmon and place in a baking dish greased with butter. Mix the tomato and zucchini sauce with the Gouda and pour onto the salmon in the baking dish. Salt and pepper the salmon lid and place on top of the zucchini sauce. Place small flakes of butter on the salmon and bake at 220 ° C top / bottom heat for about 25 minutes.
4. Potatoes or white bread go well with this, but then of course the recipe is no longer without carbohydrates.