Salmon and vegetables in parchment

Salmon-and-vegetables-in-parchment-4
You’ll love the smell of fresh herbs and Mediterranean vegetables.

 

Difficulty: Medium

Time: 20 min. preparation time, 20 min. baking time

Nutrition: Calories ca 395 / Protein 34g / Carbohydr. 12g / Fat 22g

Ingredients (2 servings)

280 gsalmon fillets
1bell pepper (red)
0.5zucchini
0.5eggplant
1onion
0.33leek
1lemon
20 galmonds (slivered)
8mint leaves
1 clovegarlic
2 sprigsrosemary
2 sprigsthyme
olive oil to marinate
salt
pepper

Utensils

4 toothpicks, oven, baking paper, large bowl, cooking spoon, cutting board, knife

Wine Tip

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.

Step 1

Salmon and vegetables in parchment

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

Step 2

Salmon and vegetables in parchment

Slice onion and leek thinly.

cutting board, knife

1 onion / 0.33 leek

Step 3

Salmon and vegetables in parchment

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

Step 4

Salmon and vegetables in parchment

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.

parchment paper

280 g salmon fillets / 20 g almonds / 1 lemon / salt