Salmon and vegetables in parchment

Salmon and vegetables in parchment

60 ratings

Jannis, founder and athlete


„You’ll love the smell of fresh herbs and Mediterranean vegetables.“

Difficulty

Medium 👍
20
min.
Preparation
20
min.
Baking
0
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
  • 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

Utensils

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

Enjoy with

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.

Nutrition per serving

Cal
395
Protein
34g
Fat
22g
Carb
12g

Step 1/4

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

Slice onion and leek thinly.
  • 1 onion
  •  stalk leek
  • 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.
  • 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

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 salmon fillets
  • 20 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.