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Ingredients (2 servings)
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1.250 g Lachsfilet
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400 g Zucchini
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500 g Gelbe Spitzpaprika
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300 g Bauernbaguette
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1 Stk. Sommerbutter
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Olivenöl
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Salz und Pfeffer
Preparation
- Cut two portions from the salmon fillet and refrigerate the rest for another meal. Wash and trim the zucchini and yellow pointed peppers, then cut them into bite-sized pieces.
- Heat some olive oil and a small piece of butter in a large pan. Fry the vegetables over medium heat for about 8 to 10 minutes until tender-crisp, season with salt and pepper, and keep warm.
- In the same pan, heat a little more oil and a tablespoon of butter. Season the salmon portions with salt and fry skin-side down for about 4 minutes until crispy, then flip and cook for another 3 minutes until juicy and done.
- Cut the baguette into pieces and serve on plates alongside the pan-seared salmon fillet and the colorful sautéed vegetables.
