Salmon and vegetables in parchment

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!