Summary

Ingredients

• 4 red peppers, roughly chopped
• 1 m. Eggplant (s), roughly chopped
• 3 zucchini, roughly chopped
• 1 bunch vegetable onion (s), roughly chopped
• 750 g salmon fillet (s) (frozen), thawed, cut into pieces
• 1 lemon (s), the juice it
• 1 glass pesto (basil pesto)
• Flour
• Seasoned Salt
• olive oil
• Vegetable broth
• Ketchup (curry ketchup), hotter
• Paprika powder
• pepper
• 1 pinch (s) sugar
• Fat for the shape

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Instructions

1. Fry the prepared vegetables in a large pan while stirring with the hot olive oil. Add a little vegetable stock and let everything simmer for about 7-10 minutes with the lid on. Season with curry ketchup, herb salt, paprika powder, pepper and sugar as needed.
2. In the meantime, marinate the defrosted salmon pieces with lemon juice and then season with herbal salt. Turn in a little flour and brown on both sides in olive oil.
3. Put the vegetables in a greased baking dish, arrange the salmon pieces on top and brush generously with the basil pesto.
4. In a preheated oven at 200 ° C circulating air, crust over for about 7-10 minutes.
5. Baguette or flatbread tastes good with it.