Salmon and vegetables in parchment

Name: Salmon and vegetables in parchment
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Cuisine: french
Ingredients: 10 oz salmon fillets; 1 bell pepper (red); 0.5 zucchini; 0.5 eggplant; 1 onion; 0.33 stalk leek; 1 lemon; 0.25 cup almonds (slivered); 8 mint leaves; 1 clove garlic; 2 rosemary; 2 thyme; olive oil to marinate; salt; pepper

Based on 146 ratings

In app

Lisa Schölzel

Food Editor at Kitchen Stories

www.instagram.com/whatscookinglisa/

Difficulty

Medium 👍

Preparation

20 min

Baking

20 min

Resting

0 min

Ingredients

2Servings

MetricImperial

280 g

salmon fillets

bell pepper (red)

zucchini

eggplant

onion

⅓ stalk

leek

lemon

20 g

almonds (slivered)

mint leaves

1 clove

garlic

rosemary

thyme

olive oil to marinate

salt

pepper

Utensils

oven, cutting board, knife, large bowl, cooking spoon, toothpicks

Nutrition per serving

Cal395

Fat22 g

Protein34 g

Carb12 g

Step 1/4
- oven
- cutting board
- knife
Preheat the oven to 160°C/ 320°F. Cut bell pepper, zucchini and egglant into small cubes.
Step 2/4
- cutting board
- knife
Slice onion and leek thinly.
Step 3/4
- 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
- toothpicks
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.
Enjoy your meal!