Oven‑Baked Salmon Fillets
Salmon fillets baked in the oven score many points for B vitamins, which play numerous important roles in metabolism.
Ingredients
- 300 g cherry tomatoes
- 150 g young spinach leaves
- 1 Organic lemon
- 1 bunch tarragon
- 4 salmon fillets (about 140 g each, skinless)
- Salt
- Pepper
- 300 ml fish stock (glass)
- 50 ml cooking cream
- a pinch sugar
- 2 tbsp Rapeseed oil
- 300 g precooked wheat kernels
Instructions
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1.
Wash and halve the cherry tomatoes. Clean, wash, and dry spin the spinach.
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2.
Rinse the lemon under hot water, pat dry, and slice thinly.
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3.
Wash the tarragon, shake off excess water, pluck the leaves, and roughly chop them.
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4.
Wash the salmon fillets, pat dry with kitchen paper, cut into about 5 cm pieces, and season all sides with salt and pepper.
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5.
Place spinach, tomatoes, fish stock, cooking cream, and tarragon in a baking dish, mix, and season with salt, pepper, and a pinch of sugar.
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6.
Arrange the salmon pieces and lemon slices on top, drizzle with rapeseed oil. Bake in a preheated oven at 200 °C (180 °C fan‑forced, gas level 3) for 15–20 minutes.
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7.
Meanwhile cook the wheat kernels according to package instructions in plenty boiling salted water for 10 minutes. Drain in a colander and serve alongside salmon and spinach.
