You must try this delicious salmon and vegetable gratin – so healthy and so good!

Salmon gratin with lots of vegetables – so good! image / TT

Anyone who wants to do without meat during Lent has an alternative with this recipe, which is actually no exception at all. The salmon and vegetable gratin is really good and proves how varied fish can be served. The dish is useful, so good and really quick and easy to make.

What you need (for four servings):

For the salad:

250 grams of salad, 10 cocktail tomatoes, 2 small onions

For the salad dressing:

1 handful of basil leaves, 1 clove of garlic, 2 tablespoons balsamic vinegar, 2 tablespoons extra virgin olive oil, salt, pepper, 20 grams parmesan

For the salmon and vegetable gratin:

600 grams of salmon fillet, pepper, salt, 1 handful of lemon balm, 1 red pepper, 1 yellow pepper, 200 grams of broccoli, 150 grams of brown mushrooms, 150 grams of cream cheese, 1 cup of milk, 1 clove of garlic, 2 small red onions, 1 tablespoon olive oil, 1 tablespoon cashews, 1 handful of basil leaves, 300 grams of gnocchi

4 slices of ciabatta bread

Healthy and good: the salmon gratin! image / TT

And this is how it is done:

First, heat the oven to 200 degrees hot air.

Start by cutting the fish fillets into portion-sized pieces. Salt and pepper the fish. Then place it in an oven dish and sprinkle with the finely chopped lemon balm leaves.

Remove the stem from the peppers and cut into strips. Be careful, save three slices of red pepper. Cut the broccoli into reasonably large bouquets and slice the mushrooms.

Now mix the cream cheese with the milk. Add the finely chopped garlic clove and season with salt and pepper.

Add peppers, broccoli and mushrooms to the salmon and pour the milk and cream cheese mixture over them.

Then cut the onion into fine strips and mix them with oil, salt and pepper. They also pour this mixture over the vegetables. Place the remaining three slices of red pepper on top and sprinkle over the crushed cashews.

Then put the gratin in the oven and bake it for 30 minutes.

Finally, sprinkle basil leaves on top.

During baking, prepare the gnocchi according to the instructions on the package.

Then serve both together.

Here’s how to make the salad:

Wash the lettuce leaves, chop them. Divide the cocktail tomatoes into quarters and add them. As well as the onion cut into fine rings.

Finely chop the basil leaves, chop the garlic and mix well with balsamic vinegar, olive oil, salt and pepper.

Spread the dressing over the salad and sprinkle with freshly grated parmesan. Serve with the ciabatta slices.

We wish you a good appetite!

Leave a Comment