Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 320 g potato (s)
- 6 small carrot (s), young
- 4 spring onion (s)
- 200 g mushrooms
- 1 lemon (s), organic
- 1 teaspoon margarine (you can use the light one)
- salt and pepper
- 150 ml vegetable stock, hot
- 250 g salmon fillet (s)
- dill
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into wedges. Peel the carrots, cut the spring onions and mushrooms into pieces. Cut 2 slices from the lemon and squeeze the rest.
- Grease a baking dish with the margarine, add the potatoes and vegetables. Pour the hot vegetable stock over the vegetables and season with pepper.
- Wash and pat dry the salmon fillet and season with salt and pepper. Place on the vegetables and drizzle with the lemon juice.
- Close the baking dish with aluminum foil and stew in the oven (convection 175 ° C, electric stove 200 ° C) for about 35 minutes. Garnish with dill and lemon wedges.
- WW 6P per serving
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