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