Summary

Ingredients

• 3 large salmon fillet (s) (loins) (about 1200-1500g)
• 1 lemon (which the juice)
• 2 cloves garlic, pressed
• 1 tablespoon honey
• 2 tablespoon olive oil
• 2 onion (s), red
• 400 g mushrooms, brown
• 2 zucchini
• 3 tuber / n fennel, (with fennel green)
• some tomato (s)
• olive oil
• Salt and pepper
• Chilli flakes
• Lemon pepper
• herb butter

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Instructions

1. I use salmon loins because the cooking point is more even and the sides are frozen.
2. I `bathe` the fish in a marinade: pressed garlic-lemon juice-honey-olive oil for approx. 2 -3 hours.
3. For the vegetable bed I use:
4. Fennel in quarters, mushrooms in slices or roughly chopped, onions in half rings, zucchini in slices or pens.
5. Vegetables are steamed individually, lightly seasoned.
6. Sprinkle a baking dish with a little olive oil, spread the vegetables on top.
7. Sprinkle over the chopped fennel greens, some more chilli flakes + lemon pepper.
8. Place the drained salmon on top, season with salt and pepper, cover with tomato slices or tomato cubes, pepper + salt and a little olive oil. Then sprinkle some herb butter on top, cover with aluminum foil.
9. Preheat oven: 180 ° fan oven, bake for 25-30 minutes.
10. . I usually check it after 25 `, leave off the foil and if the fish is still too glassy, not everyone likes, I let it steep for 4-5 minutes in the switched-off oven.
11. We also eat boiled potatoes, usually just a baguette in summer.