Salmon and vegetables in parchment
Difficulty
Medium 👍20
min.
Preparation
20
min.
Baking
0
min.
Resting
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 |
Metric
Imperial
How-To Videos
Utensils
- oven
- cutting board
- knife
- large bowl
- cooking spoon
- toothpicks
- parchment paper
Nutrition per serving
Cal
395
395
Protein
34g
34g
Fat
22g
22g
Carb
12g
12g
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