Salmon and vegetables in parchment
Difficulty
Medium 👍Ingredients
| 280 g | salmon fillets |
| 1 | bell pepper (red) |
| ½ | zucchini |
| ½ | eggplant |
| 1 | onion |
| ⅓ stalk | leek |
| 1 | lemon |
| 20 g | almonds (slivered) |
| 8 | mint leaves |
| 1 clove | garlic |
| 2 sprigs | rosemary |
| 2 sprigs | thyme |
| olive oil to marinate | |
| salt | |
| pepper |
How-To Videos
Utensils
- 4 toothpicks
- oven
- baking paper
- large bowl
- cooking spoon
- cutting board
- knife
Enjoy with
Grauburgunder, dry, 2012
The mildness of this wine captures the full flavor of the salmon very nicely. Succulent and clean in the mouth, the wine stimulates and refreshes. Enjoy at its best between 9 - 11°C/50°F.
Nutrition per serving
395
34g
22g
12g
More delicious ideas for you
Step 1/4
- 1 bell pepper
- ½ zucchini
- ½ eggplant
- oven
- cutting board
- knife
Preheat the oven to 160°C/ 320°F. Cut bell pepper, zucchini and egglant into small cubes.
Step 3/4
- 8 mint leaves
- 1 clove garlic
- 2 sprigs rosemary
- 2 sprigs thyme
- olive oil to marinate
- salt
- pepper
- large bowl
- cooking spoon
Marinate the sliced vegetables in a large bowl with olive oil, mint, a crushed clove of garlic, rosemary, thyme, salt, and pepper.
Step 4/4
- 280 g salmon fillets
- 20 g almonds
- 1 lemon
- salt
- toothpicks
- parchment paper
Distribute the vegetables over two sheets of parchment paper. Cut salmon into portions and place on top of the vegetables. Sprinkle with salt and almond slices. Place some lemon slices on top. Fold parchment paper over and cook in oven for approx. 20 - 25 min. at 160°C/ 320°F. Cut the parchment paper open at the top and open slightly to serve.
in Berlin