Baked salmon with vegetables
Approx. 30 min total · 4 servings
Oven-baked salmon fillets with thin potatoes, courgette and lemon.
Ingredients
- 600 g Salmon (boneless fillets)
- 600 g Potatoes
- 400 g Courgette
- 1 unit(s) Lemon
- 30 ml Olive oil
Salt and pepper to taste; water as directed. Unpriced: not assumed free.
Method
- Preheat oven to 210°C. Peel and slice potatoes very thinly, about 3 mm. Wash and slice courgette.
- Spread vegetables on a tray without piling up, with oil, salt and 50 ml water. Bake 12–15 minutes.
- Check salmon for bones and place over vegetables. Add washed lemon slices and bake another 10–12 minutes depending on thickness.
- Check that the fish reaches 63°C in the centre, is opaque and flakes easily. Cook longer if necessary.
- Taste and adjust salt as needed. Serve hot.
Ingredients on offer
Local availability not confirmed.
600 g Salmon (boneless fillets)
No price
600 g Potatoes
No price
400 g Courgette
No price
1 unit(s) Lemon
No price
30 ml Olive oil
No price