Salmon Fillets on Tomato-Leek

Ingredients

• 600 g salmon fillet (4 pieces of 150 g each; skinless, ready to cook)
• 2 stalks leek
• 4 tomatoes
• 3 tbsp Rapeseed oil
• 120 ml Vegetable broth
• Salt
• Pepper
• 2 sprigs herbs of choice (e.g., parsley)
• 1 splash Lemon juice

Instructions

1. 1.

   Rinse the salmon under cold water and pat dry. Wash, trim, and slice the leeks diagonally into rings. Wash the tomatoes, quarter them, remove seeds, and dice small.

2. 2.

   Heat 1 tbsp oil in a pan and sauté the leeks over medium heat for 1–2 minutes. Deglaze with a splash of broth. Add the remaining broth and let simmer for 3–4 minutes; add more broth if needed.

3. 3.

   Season the salmon with salt and pepper. Heat the remaining oil in another pan and cook the salmon on both sides over low heat for 2–3 minutes each until golden brown. Meanwhile, wash the herbs, shake dry, and pluck leaves. Mix tomatoes into the leeks and season with lemon juice, salt, and pepper. Arrange the vegetables on a plate and place the salmon on top. Garnish with herbs.