Low-Carb Salmon with Roasted Vegetables

Preparation

1. 1
   Step 1

   If the 250 g salmon fillet is frozen, let it thaw slightly before preparation.

2. 2
   Step 2

   Wash the fish, pat dry, and season with a little salt and pepper.

3. 3
   Step 3

   Cut the 100 g feta cheese into small cubes.

4. 4
   Step 4

   Slice the 1 zucchini and 150 g mushrooms into thin slices.

5. 5
   Step 5

   Cut the 1 bell pepper into strips and halve or quarter the 300 g cherry tomatoes.

6. 6
   Step 6

   Finely chop the 2 cloves of garlic.

7. 7
   Step 7

   Mix the vegetables, garlic, salt, pepper, and a little chili oil in a bowl.

8. 8
   Step 8

   Line a baking sheet with two layers of aluminum foil and fold up the edges to form a bowl shape.

9. 9
   Step 9

   Spread the prepared vegetables on the foil.

10. 10
    Step 10

    Place the salmon on top of the vegetables and drizzle with a little chili oil.

11. 11
    Step 11

    Crumble the feta cheese generously over the salmon and vegetables.

12. 12
    Step 12

    Cook the dish in the oven at 180 °C (top/bottom heat) for approx. 30 minutes.

    Timer · 30 min