Salmon and vegetables in parchment
Difficulty
Medium 👍Preparation
Baking
Resting
Ingredients
Utensils
oven, cutting board, knife, large bowl, cooking spoon, toothpicks, parchment paper
How-To Videos
How to cut a bell pepper
How to chop herbs
How to prepare zucchini
How to cook in parchment
Nutrition per serving
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 2/4
- 1 onion
- ⅓ stalk leek
- cutting board
- knife
Slice onion and leek thinly.
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.
Enjoy your meal!