Lunch • Fish / seafood • up to 30 min • Oven • Airfryer Sugar-free • Gluten-free
Ingredients: * Salmon fillet – 150 g * Zucchini – 1/2 pc. (150 g) * Bell pepper – 1/2 pc. (80 g) * Olive oil – 1 teaspoon (5 ml) * Lemon juice – a few drops * Salt – to taste * Pepper – to taste
PREPARATION – OVEN: * Cut the zucchini and bell pepper into strips. * Place the vegetables on a piece of aluminum foil. * Place the salmon fillet on top. * Season with salt and pepper, drizzle with olive oil and lemon. * Wrap the foil tightly. * Bake for 15 minutes at 180°C.
PAIRFRYER PREPARATION: * Prepare the ingredients as above. * Wrap the salmon and vegetables in foil or baking paper. * Bake at 180°C for 13 minutes.
📊 KETO (1 serving): * Calories ~470 kcal * Fat ~36 g * Protein ~34 g * Net Carbs ~4 g
💡 TIP: * Do not open the foil while baking - the salmon will remain juicy and tender.
