Salmon convinces with many polyunsaturated omega-3 fatty acids, which have a positive effect on your cholesterol level. The preparation is straightforward and simple - try it!
Ingredients (for 4 servings)
- 50 g green olives without stone
- 1 tbsp BERTOLLI Pesto Verde
- 4 salmon fillet tranches à 150 g
- iodized salt
- 30 g of dried tomatoes, without oil
- 700 g of zucchini
- 450 g fennel tuber
- 3 spring onions
- 1 tbsp Rama plant cream rapeseed oil
- 250 ml Rama Cremefine for cooking 15% fat
Chop 1 olives. Mix in a bowl with the pesto. Rinse salmon cold and lightly season with salt and pepper. Put into a greased casserole dish and coat with olive and pesto mixture. Covered with plastic wrap marinate in the fridge for approx. 25 minutes.$config[ads_text] not found
2 Meanwhile, pour dried tomatoes in a bowl with hot water. Soak for 10 minutes and then squeeze out. Cut tomatoes into fine strips.
Clean and wash 3 courgettes and slices on the vegetable slicer lengthwise. Clean the fennel, putting the fennel green aside. Also plan the fennel into thin slices. Clean spring onions and cut into fine rings.
Cook 4 salmon in a preheated oven at 210 ° C (circulating air: 190 ° C) on the second tray from the bottom for about 15 minutes.
5 Heat the plant cream in a wide pot with a heavy bottom. Sauté the onion rings and fennel slices in a medium heat while stirring for approx. 4 minutes. Add the zucchini and season with salt and pepper. Add dried tomatoes and Rama creamfine and bring to a boil. Cover with several turns and cook for about 8 minutes until firm.
6 Coarsely chop the fennel green. Mix with the vegetables and season again with salt and pepper. Serve vegetables and salmon on plates and serve immediately. To the salmon from the oven fit roasted new potatoes.
PREPARATION TIME: 55 min.
PRO 100 GRAMS: 523 kcal, 35 g fat thereof 7.9 saturated fatty acids, 13 g carbohydrates of which 10 g sugar, 4.8 g fiber, 37 g protein, 1.4 g salt