Salmon and vegetables in parchment
Time: 20 min. preparation time, 20 min. baking time
Nutrition: Calories ca 395 / Protein 34g / Carbohydr. 12g / Fat 22g
Ingredients (2 servings)
|280 g||salmon fillets|
|1||bell pepper (red)|
|20 g||almonds (slivered)|
|olive oil to marinate|
4 toothpicks, oven, baking paper, large bowl, cooking spoon, cutting board, knife
Grauburgunder, dry, 2012
The mildness of this wine captures the full flavor of the salmon very nicely. Succulent and clean in the mouth, the wine stimulates and refreshes. Enjoy at its best between 9 – 11°C/50°F.
Preheat the oven to 160°C/ 320°F. Cut bell pepper, zucchini and egglant into small cubes.
oven, cutting board, knife
1 bell pepper / 0.5 zucchini / 0.5 eggplant
Slice onion and leek thinly.
cutting board, knife
1 onion / 0.33 leek
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
8 mint leaves / 1 clove garlic / 2 sprigs rosemary / 2 sprigs thyme / olive oil to marinate / salt / pepper
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.
280 g salmon fillets / 20 g almonds / 1 lemon / salt