Salmon au gratin with zucchini and eggplant

Name: Salmon au gratin with zucchini and eggplant
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 360 g Salmon steak; 320 g Zucchini; 400 g Eggplant; 80 ml Extra virgin olive oil; 20 g Fresh parsley; 60 g Bread; 10 g Grated Parmesan cheese; 1 Garlic clove; Salt, to taste; Pepper, to taste

Salmon fillets topped with herbed breadcrumbs and baked with seasoned zucchini and eggplant. A balanced and flavourful oven-cooked meal.

Salmon au gratin with zucchini and eggplant recipe

Preparation Time:

20 min

Cooking:

35 min

People:

Difficulty:

Easy

Course:

Ingredients

360 g Salmon steak

320 g Zucchini

400 g Eggplant

80 ml Extra virgin olive oil

20 g Fresh parsley

60 g Bread

10 g Grated Parmesan cheese

1 Garlic clove

Salt, to taste

Pepper, to taste

Proceedings

Season the eggplants with 10ml of oil, salt and pepper and half a garlic clove. Place them on a teflon coated aluminium tray.

Season the zucchini with 10ml of oil, salt and pepper, half a garlic clove and 5g of parsley.

Mix the bread with the remaining oil and parsley and adjust for flavor.

Cover the salmon slices with the bread and place them on the glass tray.

When ready start cooking.

Step 1: select the fan assisted mode and place the eggplant tray on the first shelf of the oven. Bake at 220°C for 13 minutes.

Step 2: select the fan assisted mode and place the zucchini tray on the third shelf of the oven. Bake at 200°C for 12 minutes.

Step 3: select the grill mode and place the salmon tray on the fourth shelf of the oven. Bake at 180°C for 10 minutes.

Salmon au gratin with zucchini and eggplant

Ingredients

Proceedings

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