Composition / ingredients
Step-by-step cooking
Step 1:
How to bake pink salmon with vegetables juicy and soft? Prepare the necessary ingredients. I took a fish fillet cleaned of skin and bones in advance, you can cook steaks. Take any vegetables, preferably of different colors, so that the dish is bright. Olive oil can be replaced with any vegetable oil. Use herbs and spices as desired and to taste. If the beans are frozen, defrost them at room temperature in advance.
Step 2:
Salt the salmon fillet on both sides, sprinkle with basil. Sprinkle the fillet with lemon juice and pour some olive oil over it. Cover the fish and leave to marinate for 30-40 minutes. The marinating process will make the pink salmon more juicy and tasty.
Step 3:
Wash and dry the bell pepper. Remove the seeds and stalk, cut the pepper into large strips.
Step 4:
Pre-peeled red onion cut into thin half rings. If the bulbs are small, cut into rings. You can use a different form of slicing vegetables, for example, cubes. But it is better not to make it too small, so that during baking the vegetable pieces do not ripen and retain their shape well.
Step 5:
In a suitable and convenient bowl, combine the prepared onions and peppers, young string beans and olives. Pour the remaining olive oil over the vegetables, add the herbs, mix well.
Step 6:
At the bottom of the baking dish, place the pieces of fish fillet tightly together.
Step 7:
Brush the fish with sour cream on top. This will give her softness.
Step 8:
Wash and dry the tomatoes. Cut the tomatoes into circles. Choose fleshy, thick-walled fruits so that during baking they do not turn into a shapeless mass. Put the tomato slices on the fish fillet.
Step 9:
Spread the vegetable mixture evenly on top. Cover the mold with foil so that the vegetables do not dry out.
Step 10:
Bake the dish in a preheated 180C oven for about 30 minutes. Remove the foil 10 minutes before it is ready. Determine the cooking time, focusing on the specifics of the work of your equipment.
Step 11:
Serve pink salmon with vegetables as an independent dish. Or you can garnish with boiled potatoes or crumbly rice. Enjoy your meal!
Never defrost the fish to the end if you have to cut it up! It is best to put it on the bottom shelf of the refrigerator and bring it to a slightly defrosted state. Then any manipulations, starting from cutting into steaks or large pieces and ending with cutting into fillets, will be successful. Fully thawed fish when butchering risks turning into a shapeless mass.
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
So that the oven has time to heat up to the desired temperature, turn it on in advance (10-20 minutes before the start of cooking).
Calorie content of the products possible in the dish
- Tomatoes - 23 kcal/100g
- Sour cream with 30 % fat content - 340 kcal/100g
- Sour cream with 25 % fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Sweet pepper - 27 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Boiled pink salmon - 168 kcal/100g
- Pink salmon fresh - 142 kcal/100g
- Salted pink salmon - 169 kcal/100g
- Olives - 166 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Lemon juice - 16 kcal/100g
- Olive oil - 913 kcal/100g
- String beans - 24 kcal/100g
- Herb mixture - 259 kcal/100g
