Salmon Baked in Parchment Paper with Vegetables

A very tasty and nutritious meal, suitable for lunch or dinner. Thanks to the protective parchment paper, the fish will remain very juicy despite baking in the oven, while also being incredibly flavorful as it absorbs the taste of the vegetables. Serve it with a large bowl of salad, and couscous is also an excellent side dish.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • pieces Fish, salmon

  • 1 piece Small pumpkins

  • 1 piece Carrot, fresh

  • 1 handful Tomato, red

  • 6 spoon Oil, olive

  • pieces Salt, table

Steps

  1. Preheat the oven to 180 degrees Celsius. Rinse the salmon fillets and vegetables, then dry them with paper towels. Lightly season the fillets on both sides with salt and pepper.

  2. Slice the zucchini into thin rounds, and use a vegetable peeler to slice the carrots into strips. Halve or quarter the cherry tomatoes. Place the vegetables in a bowl, lightly season with salt, and drizzle with 2-3 tablespoons of olive oil. Gently toss to ensure the vegetables are evenly seasoned.

  3. Prepare four large pieces of parchment paper. Place one salmon fillet on each piece, skin side down. Lightly brush the top of the salmon with olive oil, then arrange the zucchini rounds and carrot slices over it. Add a few pieces of tomato on top. Fold the edges of the parchment paper together and tightly seal or twist to create closed pouches. Place the pouches on a baking tray and bake in the preheated oven for about 20-25 minutes.

  4. Remove the pouches from the oven and wait a few minutes before opening them to allow the steam to settle and avoid burns. Serve the fillets with your chosen side dish.

Nutrition Information (Per 100g)

  • Calories: 199.04 kcal
  • Fat: 13.68 g
    • Saturated Fat: 2.02 g
  • Carbohydrates: 0.96 g
    • Sugars: 0.26 g
  • Protein: 16.4 g
  • Fiber: 0.18 g