Fried Salmon Fillets with Vegetable Risotto on Baked Tomatoes

Roasted salmon fillets:

Mix the finely chopped garlic with a tiny bit of olive oil.

Then season 4 immediately large salmon fillets with salt, pepper and garlic. Roast the salmon over medium heat for 3 to 5 min on each side. Rest the fillets for 3 min before serving. Arrange the salmon slices on the vegetable risotto and garnish with tomatoes and fresh basil.

Vegetable Risotto:

Saute onions and garlic in butter until translucent and add long-grain rice.Gradually add warm clear soup and gently simmer over low heat until long-grain rice is cooked. While long grain rice is cooking, blanch carrots and mushrooms in lightly salted water. A little later add celery and peas. Now add the cooked vegetables to the risotto. Season to taste with salt and freshly ground pepper and sprinkle with a little Parmesan cheese before serving. The risotto should be fluffy and grainy, as it is both a delicious addition and a stylish garnish to the main course.

Baked tomatoes:

Divide tomatoes and place halves cut-side down on a baking sheet. Season with salt, garlic and finely chopped thyme. Pour olive oil over the top. Bake at mild heat (150 degrees) for 20 minutes. The tomatoes can also be baked without cutting.

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