Ingredients for 4 persons
- 500g salmon filet, also frozen
- 2 medium zucchini
- 2 medium sized peppers, red or yellow
- 600gr cherry tomatoes or aromatic tomatoes
- 300gr mushrooms
- 200gr sheep cheese
- 4 cloves of garlic
- A little salt and pepper
- Some chili oil
Nutritional values (per serving)
Kcal 488 protein 40,40gr fat 31,04gr carbohydrates 11,11 gr
If frozen, let the salmon fillet thaw a little. Wash and pat dry. Season with salt and pepper, if desired also with herbs.
Cut sheep's cheese into cubes. Cut the zucchini and mushrooms into thin slices, the peppers into strips. Halve or quarter the tomatoes. Chop garlic finely. Mix the vegetables with garlic, salt and pepper and a few dashes of chili oil in a bowl.
Form a "bowl" on a baking tray made of aluminum foil*, i.e. fold the edges up on 4 sides. I recommend using 2 layers of aluminum foil, then nothing can leak out. Then spread the vegetables on top. Then place the salmon on top, sprinkle with a little chili oil and generously crumble the sheep's cheese over it.
Cook in the oven at 180 °C top/bottom heat for about 30 - 35 minutes.