Salmon and vegetables in parchment

Based on 97 ratings

Difficulty

Medium 👍
20
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
280 g salmon fillets
bell pepper (red)
½ zucchini
½ eggplant
onion
⅓ stalk leek
lemon
20 g almonds (slivered)
mint leaves
1 clove garlic
2 sprigs rosemary
2 sprigs thyme
olive oil to marinate
salt
pepper
Metric
Imperial

Utensils

  • oven
  • cutting board
  • knife
  • large bowl
  • cooking spoon
  • toothpicks
  • parchment paper

Nutrition per serving

Cal
395
Protein
34g
Fat
22g
Carb
12g

Step 1/4

Preheat the oven to 160°C/ 320°F. Cut bell pepper, zucchini and egglant into small cubes.
  • 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 2/4

Slice onion and leek thinly.
  • 1 onion
  •  stalk leek
  • cutting board
  • knife

Slice onion and leek thinly.

Step 3/4

Marinate the sliced vegetables in a large bowl with olive oil, mint, a crushed clove of garlic, rosemary, thyme, salt, and pepper.
  • 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

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.
  • 280 salmon fillets
  • 20 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.