Baked salmon with vegetables

I love recipes where the oven does everything by itself. Baked salmon with vegetables is one of them, because we also cook the vegetables in the oven. The secret is simply to cut the vegetables very thin so that the cooking times are the same. The fish is impregnated with the flavors of the vegetables… easy and delicious! Keep reading and discover the keys to making this salmon recipe.

Ingredients for Baked Salmon with Vegetables:

• 3 salmon fillets
• 1 handful of cherry tomato
• 2 units of Carrot
• 1 zucchini unit
• 1 unit of green pepper
• ¼ cabbage unit
• 1 glass of white wine
• 1 splash of extra virgin olive oil
• 1 pinch of salt
• 1 pinch of black pepper
• 1 pinch of Parsley

How to make Baked Salmon with Vegetables:

1. Here we have the ingredients for this baked fish with vegetables recipe. At the fishmonger they have cut our salmon into fillets and they have removed the bone. As for the vegetables, you can choose the ones you have in the fridge. Here I propose cabbage, carrot, zucchini, green pepper and cherry tomatoes. Do not forget the white wine, it is almost essential.
2. Trick: You can now preheat the oven: at 200ºC, with heat up and down.
3. Bathe the bottom of a baking dish with a little oil and place the salmon fillets on top, which we will add salt and pepper and spray with a little more oil.
4. We will wash and cut all the vegetables, in thin slices or in Juliana. It is about making the pieces small so that they are made in the oven at the same time that the salmon is cooked. We will arrange them on top of the salmon; I have done it following this order: cabbage, zucchini, green pepper, carrot and tomatoes. Season with salt and pepper again, add parsley and cover everything with a glass of white wine.
5. We bake the salmon with vegetables between 15 and 20 minutes at a temperature of 200 degrees
6. Now we can serve the baked salmon with vegetables. First we have a fillet and on top we cover it with the vegetables and a little of the juice that they will have made during cooking. This dish of baked fish with vegetables calls for a dry white wine and is ideal for lunch or a light dinner.