Facebook
WhatsApp
X
Ingredients (2 servings)
-
249 g Ofen- und Grill-lachs Kräuter
-
2 Stk. Bio-Rote-Rüben gegart
-
200 g Blattsalatmischung mit Kürbis und Feta
-
200 g Bio-Maronibrot
-
Olivenöl, Salz, Pfeffer
Preparation
- Preheat the oven to 200 degrees and place the salmon on a baking tray lined with parchment paper.
- Cut the pre-cooked beetroot into bite-sized pieces and spread them next to the salmon on the tray. Season with a little oil, salt, and pepper.
- Bake the salmon and beetroot in the oven for about 15 minutes until the fish is cooked through and the vegetables are warm.
- Arrange the mixed salad with pumpkin and feta on two plates.
- Place the finished salmon and warm beetroot on the salad and serve with fresh chestnut bread.
