Juicy oven-baked salmon with pumpkin, potatoes and peppers
Ingredients
- 600 g salmon
- 1 pepper, red
- 100 g pumpkin
- 200 g potato
- 3 garlic cloves
- dill, to taste
- leeks, to taste
- 3 tbsp olive oil
- 1 tsp marjoram
- cayenne pepper , to taste
- salt, to taste
- pepper, to taste
Utensils
- vegetable peeler
- knife
- cutting board
- casserole dish
Instructions
- Peel the potatoes and cut into large cubes.
- Wash the Hokkaido pumpkin and also cut into large pieces.
- Cut the red peppers into wide strips and season the vegetables with salt and pepper.
- Drizzle with olive oil and place in a casserole dish together with the garlic cloves.
- Cook the vegetables in a preheated oven at 200 degrees for about 15 minutes.
- Rinse the salmon fillets with cold water and pat dry with kitchen paper.
- Place on top of the vegetables and cook for another 20 minutes.
- Before serving, garnish the salmon with the spring onions and dill.
< li style="text-align: left">Season with salt, pepper, dill and marjoram to taste.
