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Ingredients (2 servings)
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500 g Lachsfilet-Portionen
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400 g Bio-Erdäpfel
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300 g Bio-Karotten
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100 g Bio-Zwiebeln
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Olivenöl, Salz, Pfeffer, Rosmarin
Preparation
- Preheat the oven to 200 degrees Celsius. Wash, peel, and cut the potatoes and carrots into bite-sized pieces. Cut the onions into wedges.
- Spread the vegetables on a baking tray, drizzle with olive oil, and season with salt, pepper, and rosemary. Bake in the oven for 20 minutes.
- Wash the salmon fillets, pat dry, and season with salt and pepper.
- Place the salmon on the baking tray with the vegetables and bake for another 12 to 15 minutes until the fish is cooked.
- Serve the salmon fillet together with the roasted vegetables on plates.
