Low-Carb Salmon with Roasted Vegetables
by Tavolino
A quick, low-carb oven dish where salmon fillet is gently cooked together with colorful vegetables and tangy feta cheese.
Ingredients
- Salmon fillet 250 g
- Feta cheese 100 g
- Zucchini 1
- Mushrooms 150 g
- Bell pepper 1
- Cherry tomatoes 300 g
- Garlic 2 cloves
- Salt a pinch
- Pepper a pinch
- Chili oil a drizzle
Preparation
- 1
If the 250 g salmon fillet is frozen, let it thaw slightly before preparation.
- 2
Wash the fish, pat dry, and season with a little salt and pepper.
- 3
Cut the 100 g feta cheese into small cubes.
- 4
Slice the 1 zucchini and 150 g mushrooms into thin slices.
- 5
Cut the 1 bell pepper into strips and halve or quarter the 300 g cherry tomatoes.
- 6
Finely chop the 2 cloves of garlic.
- 7
Mix the vegetables, garlic, salt, pepper, and a little chili oil in a bowl.
- 8
Line a baking sheet with two layers of aluminum foil and fold up the edges to form a bowl shape.
- 9
Spread the prepared vegetables on the foil.
- 10
Place the salmon on top of the vegetables and drizzle with a little chili oil.
- 11
Crumble the feta cheese generously over the salmon and vegetables.
- 12
Cook the dish in the oven at 180 °C (top/bottom heat) for approx. 30 minutes.