Prepare salmon with vegetables in the oven
by Tavolino
A simple and healthy low-carb dish with juicy salmon fillet and fresh oven-roasted vegetables, refined with an aromatic marinade and feta.
Ingredients
- Salmon fillet, skinless 500 g
- Zucchini 1
- Red onions 2
- Mushrooms 200 g
- Bell peppers 2
- Cherry tomatoes 200 g
- Feta 150 g
- Olive oil 5 tbsp
- Garlic cloves 2 minced
- Oregano 1 tbsp
- Salt and pepper
- Chili
Preparation
- 1
Preheat the oven to 200°C (top/bottom heat).
- 2
Wash, trim, and cut 1 zucchini, 2 red onions, 200 g mushrooms, and 2 bell peppers into bite-sized pieces.
- 3
Spread the prepared vegetables along with 200 g cherry tomatoes on a baking sheet lined with parchment paper.
- 4
For the marinade, mix 5 tbsp olive oil, 2 minced garlic cloves, 1 tbsp oregano, a little chili, salt, and pepper in a small bowl.
- 5
Drizzle half of the marinade over the vegetables on the baking sheet and toss well.
- 6
Pre-cook the vegetables in the oven for 15 minutes.
- 7
Meanwhile, rinse 500 g skinless salmon fillet under cold water and pat dry.
- 8
Briefly remove the tray from the oven and push the vegetables aside to make room for the salmon.
- 9
Place the salmon fillets on the tray and brush with the remaining marinade.
- 10
Crumble 150 g feta with your hands over the vegetables and the salmon.
- 11
Slide the tray back into the oven and bake everything for another 15 minutes until the salmon is cooked through.
- 12
Arrange the salmon with the oven-roasted vegetables directly on plates and serve.