Facebook
WhatsApp
X
Ingredients (4 servings)
-
600 g Lachsfilet
-
500 g Zucchini
-
3 Stk. Spitzpaprika
-
250 g Cocktailstrauchtomaten
-
1 Stk. Bio Zitrone
-
Olivenöl
-
Salz, Pfeffer
Preparation
- Wash the zucchini and cut into half-moons. Core the pointed peppers and cut into strips, halve the cherry tomatoes.
- Heat some olive oil in a large pan and sear the salmon fillet for about 3 to 4 minutes on each side. Remove the fish, season with salt and pepper, and keep warm.
- In the remaining pan drippings, sauté the zucchini and peppers for about 6 minutes until tender-crisp, then briefly add the tomatoes.
- Season the vegetables with lemon juice, salt, and pepper, and serve together with the seared salmon fillet.
