Preparation: 25 min.
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About this recipe
A dish full of sun, color and delicious flavors.
Ingredients
thyme, dried
thyme, dried
thyme, dried
thyme, dried
thyme, dried
thyme, dried
thyme, dried
thyme, dried
thyme, dried
thyme, dried
1 salmon fillet
2 salmon fillets
3 salmon fillets
4 salmon fillets
5 salmon fillets
6 salmon fillets
7 salmon fillets
8 salmon fillets
9 salmon fillets
10 salmon fillets
1.5 tomatoes
3 tomatoes
4.5 tomatoes
6 tomatoes
7.5 tomatoes
9 tomatoes
10.5 tomatoes
12 tomatoes
13.5 tomatoes
15 tomatoes
0.5 onion
1 onion
1.5 onions
2 onions
2.5 onions
3 onions
3.5 onions
4 onions
4.5 onions
5 onions
0.5 fennel
1 fennel
1.5 fennels
2 fennels
2.5 fennels
3 fennels
3.5 fennels
4 fennels
4.5 fennels
5 fennels
Preparation
Preheat the oven to 180°C. Cover a large oven sheet with aluminum foil. Rub the foil with olive oil. Cut the fennel into half-inch slices and slice the tomatoes and onion
in thin slices. Place them on the foil. Pour some olive oil over the vegetables and season with salt, pepper and some dried thyme. Place the tray in the oven for 20 minutes.
Sprinkle some dried thyme over the salmon, season with salt and pepper and pour some olive oil over it. Let the fish cook with the vegetables in the oven for the last 10 minutes.
Place the salmon on a plate and arrange the vegetables around it.
"A dish packed with flavour and colour."
