Baked pink salmon with vegetables
Description
The dish is prepared without unnecessary complications. I want to share with you an excellent recipe for baking pink salmon with vegetables, which I use quite often. Some may find it too simple, but believe me, you've never tasted salmon this delicious. The secret of this recipe is that we won't use mayonnaise or sour cream—only fresh vegetables and a little vegetable oil. This way, we preserve the natural flavor of the salmon and keep it from drying out, thanks to the vegetable juices. By the way, in addition to tomatoes, onion, and bell pepper, you can also add potatoes, eggplant, and zucchini to this simple recipe for baked salmon with vegetables. Serve the finished dish at the table.
Instructions
- 1
Step 1
First, gut the pink salmon and remove the scales, then rinse it thoroughly. Next, brush the inside with vegetable oil, season all sides with salt and ground pepper, stuff with alternating rings of tomatoes, onion, and lemon, and place the fish in a baking dish.
- 2
Step 2
Place pieces of bell pepper, onion rings, tomato, and any other vegetables you like between the salmon fillets. Generously spray the fish and vegetables with vegetable oil, then place the dish in a preheated oven at 180 degrees Celsius for 30-40 minutes.
- 3
Step 3
A few minutes before ready, sprinkle the dish with chopped herbs. Serve the cooked pink salmon with roasted vegetables as a side dish.