Salmon fillet with a strong crust on zucchini

Fish can be prepared in different ways. The tender salmon fillet with breadcrumb crust and zucchini is a delight.


Ingredients for 4 people:

  • 1 small onion
  • 2 x zucchini, 350 g each
  • potatoes, 600 g
  • 2 tablespoons oil
  • 30 g pumpkin seeds
  • 30 g breadcrumbs
  • 250 ml bechamel sauce
  • 30 g butter
  • 4 x salmon fillets of 150 g each without skin
  • Parsley


  1. The potatoes are peeled and cut into pieces. Then they are put into cold water.
  2. The onions are finely chopped and the zucchini diced.
  3. The parsley is washed and chopped.
  4. The oil goes into a pan and is heated, onions and zucchini are added, as well as the sauce and parsley. Season to taste.
  5. Preheat the oven to 180 °C. Boil the potatoes briefly, add salt and cook for 20 minutes.
  6. Put the zucchini in a baking dish in the oven and cook for five minutes. Chop the pumpkin seeds and toast them briefly with breadcrumbs. Salt the salmon.
  7. Put the salmon on the zucchini and add the breadcrumb mixture. Cook for 15 minutes and serve.

We wish you good appetite!

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