Our recipes

Salmon trout fillets with broccoli and tomato pan



For 1-2 portions

  • 250g Femeg ASC salmon trout fillets
  • a handful of cherry tomatoes
  • 2-3 stalks of spring onions
  • 1 onion
  • 1 clove of garlic
  • approx. 400g sprouted broccoli or alternatively normal broccoli
  • some oil and fat
  • salt and pepper


First defrost the salmon trout fillets, rinse, pat dry and season with lemon, salt and pepper. {br}}{br}} Then chop the onions and garlic. Cut the spring onions into rings and quarter the tomatoes. Like to peel the bottom ends of the broccoli a little. {br}}{br}} First, sauté the onions and garlic in a pan with a little oil. After 3-4 minutes, when the onions are translucent, you can add the tomatoes and spring onions. In the meantime, blanch the broccoli briefly in salted boiling water and then rinse with cold water to stop the cooking process. Now add the broccoli to the rest of the vegetables and sauté briefly. {br}}{br}} Sauté the thawed salmon trout fillets in a pan with hot fat on both sides, season everything again and then serve together. Serve with fresh bread or a portion of rice. {br}}{br}} Enjoy your meal!


30 minutes

Difficulty level