- Salmon fillets, skin-on — 3 pieces (about 200 g each)
- Olive oil — 8 tablespoons
- Thyme — 3 sprigs
- Savoy cabbage — 300 g
- Red bell pepper — 1
- Carrot — 1
- Salt and black pepper — to taste
Sprinkle the fillets with chopped thyme. Pour 6 tablespoons of olive oil into a baking dish and place the dish in an oven preheated to 482°F (250°C) for 5 minutes. Then place the salmon in the dish, skin-side up, and bake for another 5 minutes.
Carefully remove the skin from the fillets. Season the fillets with salt and black pepper. Flip the fillets over and season them again. Return the fillets to the oven for an additional 4 minutes.
Cut the cabbage into squares, cut the bell pepper into strips, and slice the carrot. In a skillet, heat 2 tablespoons of olive oil and sauté the carrot and bell pepper, stirring occasionally. Add the cabbage, mix well, and cook the vegetables for another 3 minutes, seasoning them with salt. Serve the vegetables alongside the fillets.
