Salmon with Roasted Vegetables and Herb Quark

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 200 °C (180 °C for fan ovens); line a baking sheet with parchment paper.

2. 2

   Wash the zucchini and slice into half-moons; dice the eggplant; seed and slice the bell pepper; halve the cherry tomatoes.

   1 small (approx. 200 g), sliced into 1 cm thick half-moons Zucchini1 small (approx. 200 g), diced into 2 cm cubes Eggplant1 piece, seeded and sliced Red bell pepper150 g, halved Cherry tomatoes
3. 3

   Spread the chopped vegetables on the baking sheet and mix evenly with olive oil, garlic, dried oregano, dried thyme, salt, and pepper.

   2 tbsp (30 ml) Olive oil1 small (approx. 3 g) Garlic clove, finely chopped1 tsp Dried oregano1/2 tsp Dried thyme1/2 tsp Salt1/4 tsp Black pepper
4. 4

   Place the roasted vegetables in the preheated oven and roast for 15 minutes; after 10 minutes, stir once with a spatula to ensure even cooking.

5. 5

   While the vegetables are roasting, pat the salmon fillets dry and season with lemon juice, salt, and pepper; lightly brush with olive oil.

   2 × 150 g (total 300 g) Salmon fillets, skinless1 tbsp (approx. 15 ml) Lemon juiceto taste (approx. 1/2 tsp total) Saltto taste (approx. 1/4–1/2 tsp total) Black pepper, freshly ground1 tsp (5 ml) for drizzling Olive oil
6. 6

   After 15 minutes, briefly pull the baking sheet out of the oven and mix the cherry tomatoes into the vegetables; leave two wells in the center of the sheet and place the salmon fillets on top. Then return the sheet to the oven.

   150 g, halved Cherry tomatoes2 × 150 g (total 300 g) Salmon fillets, skinless
7. 7

   Bake everything for another 8–10 minutes, until the salmon is still juicy inside and reaches an internal temperature of about 52–54 °C at a thickness of 2 cm (or the fish flesh no longer looks translucent when lightly pressed).

8. 8

   For the herb quark, place the low-fat quark in a bowl and mix with parsley, chives, lemon zest, olive oil, salt, and pepper until smooth; taste and adjust seasoning.

   200 g Low-fat quark1 tbsp (approx. 8 g) Fresh parsley, finely chopped1 tbsp (approx. 8 g) Chives, finely sliced1/2 tsp Lemon zest (organic)1 tsp (optional, for creaminess) Olive oil1/4 tsp Salta pinch Black pepper
9. 9

   Remove the salmon and vegetables from the oven and let rest for 2 minutes to allow the juices to settle.

10. 10

    To serve: Place one salmon fillet on each of two plates, add the roasted vegetables alongside, and top with a generous dollop of herb quark (the quark mixture); garnish with lemon slices and fresh parsley.

    2 × 150 g (total 300 g) Salmon fillets, skinless2–4 slices Lemon slicesa few leaves Fresh parsley (coarsely chopped), for garnish
11. 11

    Just before serving, adjust seasoning with a bit more pepper and a squeeze of lemon juice if desired.

    to taste (approx. 1/4–1/2 tsp total) Black pepper, freshly ground1 tbsp (approx. 15 ml) Lemon juice

Origin & History

Roasted vegetables with fish is a modern Mediterranean combination that utilizes simple, regional ingredients and adapts well to seasonal vegetables. Herb quark as a side dish has a tradition in many Central European cuisines and has been combined here with Mediterranean herbs.