Recipe (english)

Baked salmon with courgettes

Baked salmon with courgettes
Quantity Ingredient
120 g Rice
0,1 l Cream
0,1 l Milk
2 tbsp Tomato puree
Pepper & Salt
1 / 1 bunch Dill
300 g Salmon
250 g Courgette
1 Onions
1 tsp Olive Oil

Baked salmon with zucchini is served in a creamy tomato sauce. Boil rice as a side dish. Preheat the oven to 200° C. Pour cream, milk and tomatoes into a saucepan, heat while stirring and season with salt and pepper. Finely chop the dill and stir half of it into the sauce. For baked salmon the skin scales under running water. Rinse salmon, dry, cut lengthwise into two pieces and place in a casserole dish, skin side down. Spread the sauce over it. Bake the salmon on the middle shelf for 12 to 15 minutes. Cut off the ends of the courgettes. Halve the courgettes lengthwise and cut into long strips with a peeler. Dice the onion. Heat the oil in a pan. Sauté onion and courgette for 5 minutes. Season with pepper, salt and a little dill. Serve baked salmon with zucchini. Mix the rest of the dill with the rice and serve.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 20 minutes

All data per serving:
782 kcal
65 g
40 g
42 g

(C)opyright by Marions Kochbuch