Salmon under a vegetable coat in the oven

Clean the fillet of pink salmon (700 g), remove the backbone and large bones, then cut it in half lengthwise.

Transfer the fillet to a deep bowl, season with salt and pepper to taste, and drizzle with the juice of half a lemon.

Let the fish marinate for 15 minutes.

Finely chop the onion (1 piece). Dice the tomatoes (2 pieces) and cut the bell pepper (1 piece) into thin strips.

Place the pink salmon fillet on a baking sheet lined with parchment paper.

Spread a layer of sour cream (250 g) over the fish. Then carefully layer the vegetables: first the onion, then the tomatoes, and finally the bell pepper.

Sprinkle the vegetables with salt and spices to taste.

Finally, make a lattice pattern with the sour cream on top.

Preheat the oven to 180°C. Place the baking sheet with the fish in the oven and bake for 35–40 minutes.

To prevent the vegetables from burning, cover the top with foil 10 minutes before the baking time is up.

If desired, sprinkle the dish with grated cheese (50 g) at the end and bake for another 5 minutes to melt the cheese and create a crust.