Summary

Ingredients

• 600 g salmon fillet (s)
• 1 kg asparagus, white
• 1 medium zucchini
• 1 bunch spring onion (s)
• 1 clove garlic, finely chopped
• 1 lemon (s), juice and zest (untreated)
• 250 ml vegetable stock
• some olive oil
• Salt and pepper
• herbs, fresh (e.g. parsley, dill, thyme, chives)

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Instructions

1. Preheat the oven to 200 degrees.
2. Cut the peeled asparagus into 3-4 cm pieces. Cut the zucchini into thick slices. Cut the spring onions into rings.
3. Put the vegetables in an ovenproof dish that has been brushed with a little olive oil beforehand.
4. Squeeze the lemon and rub some of the peel, mix half of it with the vegetable stock and pour over the vegetables. Salt, pepper and add fresh herbs as desired, then drizzle a little olive oil over the vegetables.
5. Put the vegetables on the middle rack in the preheated oven and bake for about 20 minutes.
6. While the vegetables are in the oven, drizzle the salmon fillet with a little olive oil, the remaining lemon juice and zest, then pepper and salt and sprinkle with garlic. Place on the vegetables with the skin side up (so that they don`t dry out) and cook in the oven for another 15-20 minutes.
7. In between, sprinkle the stock over the vegetables from time to time.