Salmon with Tomato and Mozzarella
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 salmon fillet (s)
- 2 peppers, red, diced
- 2 handfuls cocktail tomatoes, quartered
- 1 small zucchini, diced
- 1 bunch basil, finely chopped
- 1 medium onion (s), diced
- 1 clove (s) garlic, pressed
- 1 tablespoon crème fraîche
- oregano
- Salt, pepper
- olive oil
- 2 tablespoon balsamic vinegar
- 0.5 ½ lemon (s), the juice from it
- 1 mozzarella
- asmati rice
Print Recipe
Pin Recipe Instructions
- Season the salmon well on both sides with lemon juice, salt and pepper and place in a small baking dish. Fry the onion cubes and the garlic with a little olive oil in the frying pan until translucent. Add the diced paprika, the cocktail tomatoes, the zucchini, 2 tablespoons of balsamic vinegar, 1 tablespoon of creme fraiche and the basil and sauté briefly. Season to taste with salt, pepper and oregano.
- Put the vegetables over the fish in the baking dish. It is best to choose a small baking dish so that the fish is well covered with the vegetables. Cut the mozzarella into 8 slices and spread over the vegetables.
- Put the whole thing in the oven and bake at around 180 ° C (top and bottom heat) for 25-30 minutes.
- Basmati rice goes very well with it.
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