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Ingredients (2 servings)
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400 g Lachsfilet
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400 g Bio-Karotten
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2 Stk. Bio-Zwiebeln gelb
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Salz, Pfeffer, Olivenöl
Preparation
- Peel the onions and cut them into fine rings. Peel the carrots and cut them into thin slices.
- Heat the olive oil in a large pan and sauté the vegetables for about 10 minutes over medium heat. Season with salt and pepper.
- Wash the salmon fillet, pat dry with paper towels, and season with salt and pepper.
- Add the salmon to the vegetables in the pan and fry on both sides for 4 to 5 minutes each until fully cooked.
- Serve the salmon fillet warm together with the carrot and onion vegetables on plates.
