Salmon and vegetables in parchment

Salmon and vegetables in parchment

Based on 146 ratings
In app
Difficulty
Medium 👍
Preparation
20 min
Baking
20 min
Resting
0 min

Ingredients

2Servings
MetricImperial
280 g
salmon fillets
1
bell pepper (red)
½
zucchini
½
eggplant
1
onion
stalk
leek
1
lemon
20 g
almonds (slivered)
8
mint leaves
1 clove
garlic
2
rosemary
2
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

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

    Salmon and vegetables in parchment

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