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Ingredients (4 servings)
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500 g Cherrytomaten
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2 Stk. Avocados
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600 g Lachsfilet natur
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1 Stk. Zitronen
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300 g Baguette
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Olivenöl, Salz, Pfeffer, Kräuter
Preparation
- Preheat the oven to 200 degrees Celsius top and bottom heat. Wash the cherry tomatoes, halve them and place them in a large baking dish.
- Pat the salmon fillet dry and place it among the tomatoes. Wash the lemon with hot water, slice half of it into thin rings and place on the fish, then juice the rest.
- Season everything with olive oil, a little lemon juice, salt, pepper and herbs, and bake in the oven for about 20 minutes until the tomatoes are soft and the salmon is cooked through.
- Meanwhile, halve the avocados, remove the pits and dice the flesh. Toss with the remaining lemon juice and a pinch of salt.
- Arrange the hot salmon and braised tomatoes on plates, top with the fresh avocado cubes and serve with crispy baguette.
