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 Servings
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 sprigs rosemary; 2 sprigs thyme; olive oil to marinate; salt; pepper

Based on 113 ratings

Lisa

Editor

Difficulty

Medium 👍

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-2+

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

Protein
34 g

Fat
22 g

Carb
12 g

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.