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Parchment baked salmon with beetroot salad
Ingredients
Utensils
oven, cutting board, knife, parchment paper, baking sheet, bowl
How-To Videos
See allHow to chop herbs
How to prepare beets
Foolproof salmon
Nutrition per serving
Step 1/ 4
- 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
- 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
- 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.
Enjoy your meal!
Tags
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