Salmon Fillet in a Zucchini Crust with Potatoes
By chef Franco Luise
Salmon baked in the oven with potatoes, the salmon wrapped in thin slices of zucchini. An ideal choice for a light lunch or dinner that pleases the eye and the palate.
- 35 min
- total
- Easy
- level
5 min prep · 30 min cook
What you will need
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Salmon 100 g -
Baby Potatoes 150 g
-
Zucchini 0.25 pcs -
Olive Oil 0.5 tbsp
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients. Preheat the oven to 180°C.
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Slice the potatoes. Slice the potatoes into thin rounds with the skin on (It is important to slice them thin so they cook through in the oven).
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Slice the zucchini thinly. Slice the zucchini into very thin slices.
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Season the potatoes and zucchini. Season the potatoes and zucchini with olive oil, salt and pepper and mix well.
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Prepare the salmon and bake. In a metal baking dish place the potatoes on the bottom, put the salmon on top of the potatoes, drizzle with a little olive oil and sprinkle with salt. Use the zucchini to cover the salmon and put it in the oven. Bake in the preheated oven at 180°C for 30 minutes.
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Remove from the oven. Remove the baked salmon from the oven. Check that the potatoes are cooked through (if necessary return the potatoes to the oven without the salmon)
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Serve. Serve on a plate, arranging the potatoes, salmon and zucchini evenly
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