Baked Pink Salmon with Vegetables and Cheese

1. 1 Pink salmon steakspack 600 g ≈ $8.00 180 g
2. 2 Onions≈ $1.60 per kg 35 g
3. 3 Carrots≈ $1.50 per kg 35 g
4. 4 Hard cheesepack 200 g ≈ $2.70 40 g
5. 5 Mayonnaise 35 g
6. 6 Sunflower oil 12 ml
7. 7 Salt 2 g
8. 8 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Thaw the pink¹ salmon, pat it dry with paper towels, and cut into serving-sized pieces. Preheat the oven to 350°F (180°C).

2. Grated the carrots³ and cheese on a box grater, and slice the onion² into half-rings.

3. Lightly grease a baking tray, arrange the salmon on it, season with salt and pepper.

4. Layer the onions², carrots³, and mayonnaise over the salmon, then sprinkle with cheese.

5. Bake for 30–35 minutes at 350°F (180°C) until the cheese is golden and the salmon flakes easily with a fork.

In short

• In the planner this dish is cooked for two days: reheat on day two.