Summary

Ingredients

• 800 g salmon fillet (s)
• 1 lemon (s), untreated
• olive oil
• rosemary
• thyme
• Spice mix, Italian
• 1 cup rice
• water
• 2 onions)
• 2 spring onion (s)
• 500 g cherry tomato (s)
• 1 teaspoon, heaped cane sugar
• 1 dash balsamic vinegar
• Salt (tomato seasoning salt)
• Pine nuts
• pesto Rosso

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Instructions

1. Cook the rice as usual.
2. Mix the rosemary, thyme and Italian spice mixture with the oil.
3. Brush an ovenproof dish with a little olive oil and place the defrosted fish in it. Drizzle the marinade over the fish. Cut the lemon into slices and spread over the salmon.
4. Place in the oven at approx. 150 ° -200 ° for approx. 25 minutes.
5. Dice the onions and cut the leek into rings. Sauté both in a pan with olive oil. Halve the tomatoes and add them to the pan as well. Don`t fry the tomatoes for too long or they`ll get mushy and disintegrate. When the peel comes off the tomatoes a little, put everything in a bowl. Add the cane sugar, the balsamic vinegar, a little olive oil, the tomato salt and a little Italian herbs to taste and sprinkle with the pine nuts.
6. Drain the rice and mix with the pesto rosso.
7. Take the salmon out of the oven and serve with the tomato salad, rice and lemon peel on top.