Pink Salmon Under a Vegetable Topping

1. 1 Pink salmon steakspack 600 g ≈ $8.00 20 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 ≈ $2.64 40 g
5. 5 Mayonnaise 35 g
6. 6 Sunflower oil 12 ml

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

Method

1. Thaw the pink¹ salmon, remove the head, fins, and bones, then separate the fillets.

2. Cut the fillets into serving-sized pieces.

3. Grate the carrot³ and cheese on a box grater.

4. Slice the onion² into half-moons.

5. Preheat the oven to 350°F (180°C).

6. Grease a baking sheet, arrange the salmon pieces on it, and season with salt and pepper.

7. Layer the onion², carrot³, and cheese over the salmon, then drizzle with mayonnaise to taste.

In short

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