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Ingredients (4 servings)
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600 g Lachsfilet
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500 g Cherrytomaten
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2 Stk. Zitronen
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1 Stk. Baguette
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Olivenöl, Salz, Pfeffer
Preparation
- Wash and halve the cherry tomatoes. Wash the lemons with hot water, slice one lemon into thin rings and squeeze the juice from the second lemon.
- Pat the salmon fillet dry, divide into 4 portions and season with salt and pepper.
- Heat olive oil in a large pan and sear the salmon for 3 to 4 minutes on each side until golden brown, then remove briefly from the pan.
- Braise the cherry tomatoes and lemon rings in the remaining pan drippings for 4 minutes, season with lemon juice, salt and pepper, return the salmon to the pan and serve with the sliced baguette.
