Oven‑Baked Salmon Fillets

Ingredients

• 500 g early potatoes
• 2 young carrots
• 1 onion
• 1 fresh tomato (200 g)
• 0.5 bunch Parsley (10 g)
• 1 Garlic clove
• 4 salmon fillets (125 g each)
• Salt
• Pepper
• 4 tbsp olive oil (+1 tsp for the pan)
• 80 ml vegetable stock
• 1 tsp Dried oregano

Instructions

1. 1.

   Wash potatoes thoroughly and slice into rounds. Peel carrots, cut in half lengthwise. Peel onion and slice into rings. Clean tomato, remove stem, wash and cut crosswise into slices. Wash parsley, pat dry and finely chop. Peel garlic and slice thinly. Pat salmon fillets dry, season with salt and pepper.

2. 2.

   Brush a baking dish with oil. Arrange potato rounds, season. Place salmon fillets on top, cover with onion rings. Add tomato slices and distribute garlic slices over them. Finally place carrot halves beside the fish and pour vegetable stock over everything. Season all, sprinkle parsley and oregano, drizzle olive oil, and bake in preheated oven at 200 °C (180 °C fan; gas: level 3) for 20–25 minutes. Remove salmon from oven and serve directly from the dish.