Salmon and vegetables baked in the oven
Ingredients
- 6 Salmon strands
- 1 Zucchini
- 1 cherry tomatoes
- 1 carrots
- 1 potatoes
- 1 piece fennel
- 4 cloves garlic pressed
- 2-4 onions chopped
- 2-3 sprigs of rosemary
- 6 thyme sprigs
- sea salt
- pepper black
- Some raw cane sugar
- 100 ml white wine
- 1 lemon fillets small
- 1 tbsp olive oil
- 2 tbsp butter
Instructions
- Spread about two tablespoons of olive oil in a roasting pan, put the vegetables in, add the herbs, season everything with salt and pepper, pour in the wine and a little sugar on top for good taste.
- Spread a little softened butter on top and bake at 180° for about 45 minutes.
- In the meantime, season the salmon or brush it with some melted butter.
- Now place the small lemon fillets on top.
- Put the salmon pieces on top. Then turn up the heat to 195° degrees, and put the roaster in the oven again for about 8-10 minutes.
- When the egg white starts to ooze out, the fish is good, still glazed inside.
Notes
Nutrition Facts Per Serving
| Calories | 367.7 |
|---|---|
| Total Fat | 15.0 g |
| Saturated Fat | 2.6 g |
| Polyunsaturated Fat | 5.9 g |
| Monounsaturated Fat | 4.8 g |
| Cholesterol | 122.8 mg |
| Sodium | 295.3 mg |
| Potassium | 1,509.2 mg |
| Total Carbohydrate | 11.3 g |
| Dietary Fiber | 1.9 g |
| Sugars | 3.2 g |
| Protein | 45.2 g |
| Vitamin A | 59.7 % |
|---|---|
| Vitamin B-12 | 86.4% |
| Vitamin B-6 | 86.4% |
| Vitamin C | 33.7 % |
| Vitamin D | 0.0 % |
| Vitamin E | 1.1 % |
| Calcium | 8.3 % |
| Copper | 41.3 % |
| Folate | 16.9 % |
| Iron | 15.9 % |
| Magnesium | 18.6 % |
| Manganese | 7.9 % |
| Niacin | 98.1 % |
| Pantothenic Acid | 44.7 % |
| Phosphorus | 49.3 % |
| Riboflavin | 58.8 % |
| Selenium | 122.9 % |
| Thiamin | 35.3 % |
| Zinc | 12.8 % |