Parchment baked salmon with beetroot salad

Parchment baked salmon with beetroot salad

Based on 5 ratings
Simone Wimmer

Simone Wimmer

Kitchen Assistant at Kitchen Stories

www.instagram.com/baguettisimonetti/

"Do you know that slightly awestruck feeling when you don't think you can ever cook something as well as what you get in a restaurant? That’s exactly the feeling I’ve had about salmon for years. If only I had known about this method sooner: cooking it in baking paper and seasoning with coarse Dijon mustard and cream cheese! Every time, without fail, I unpack perfectly cooked salmon, as tasty as in a restaurant, right on my plate. Paired with fresh lamb's lettuce, beetroot and pecans, this is one of the simplest recipes with a huge fine-dining feel."

Difficulty

Easy 👌

Preparation

20 min

Baking

15 min

Resting

0 min

Ingredients

2Servings
250 g
salmon fillets
100 g
red beets (cooked)
40 g
cream cheese
1 tbsp
grainy mustard
½
lemon
4 sprigs
thyme
75 g
lamb's lettuce
1 tbsp
honey
40 g
pecans
2 tbsp
olive oil
salt
pepper
MetricImperial

Utensils

oven, cutting board, knife, parchment paper, baking sheet, bowl

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How-To Videos

how-to-chop-herbs

How to chop herbs

how-to-prepare-beets

How to prepare beets

foolproof-salmon

Foolproof salmon

Nutrition per serving

Cal663
Fat52 g
Protein31 g
Carb22 g
  • Step 1/4

    Preheat the oven to 200°C/390°F top/bottom heat. Cut two thin slices from the lemon for the salmon, and juice the rest for the salad dressing. Cut the beetroots in wedges.
    • lemon
    • 100 g red beets (cooked)
    • oven
    • cutting board
    • knife

    Preheat the oven to 200°C/390°F top/bottom heat. Cut two thin slices from the lemon for the salmon, and juice the rest for the salad dressing. Cut the beetroots in wedges.

  • Step 2/4

    Season the salmon filets all over with salt and pepper. Add cream cheese to the center of a piece of parchment paper on a baking sheet, then add grainy mustard, then place the salmon filet on top. Add one slice of lemon and 1 sprig of thyme on top of each salmon. Fold into a parcel and twist both ends to seal. Transfer to the oven, bake for approx. 14–16 min., or until the salmon is no longer translucent. Add the pecans to the baking tray and bake for the last approx. 4 min. to roast together.
    • 250 g salmon fillets
    • 40 g cream cheese
    • 1 tbsp grainy mustard
    • 2 sprigs thyme
    • 40 g pecans
    • salt
    • pepper
    • parchment paper
    • baking sheet

    Season the salmon filets all over with salt and pepper. Add cream cheese to the center of a piece of parchment paper on a baking sheet, then add grainy mustard, then place the salmon filet on top. Add one slice of lemon and 1 sprig of thyme on top of each salmon. Fold into a parcel and twist both ends to seal. Transfer to the oven, bake for approx. 14–16 min., or until the salmon is no longer translucent. Add the pecans to the baking tray and bake for the last approx. 4 min. to roast together.

  • Step 3/4

    Meanwhile, finely chop the remaining thyme. For the salad dressing, mix 1 tbsp lemon juice with honey and olive oil in a bowl, season with salt and pepper. Add the beetroot, lamb's lettuce and chopped thyme to the dressing, and toss well.
    • 2 sprigs thyme
    • 1 tbsp lemon
    • 1 tbsp honey
    • 2 tbsp olive oil
    • bowl

    Meanwhile, finely chop the remaining thyme. For the salad dressing, mix 1 tbsp lemon juice with honey and olive oil in a bowl, season with salt and pepper. Add the beetroot, lamb's lettuce and chopped thyme to the dressing, and toss well.

  • Step 4/4

    At the end of the baking time, remove everything from the oven. Roughly chop the pecans. Delicately open the parchment parcel. Serve the salmon with the salad and sprinkle with pecans.

    At the end of the baking time, remove everything from the oven. Roughly chop the pecans. Delicately open the parchment parcel. Serve the salmon with the salad and sprinkle with pecans.

  • Enjoy your meal!

    Parchment baked salmon with beetroot salad

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