Salmon with Vegetables in Parchment

Thanks to the protective parchment paper, the fish will remain very juicy despite baking in the oven, and it will also be incredibly flavorful as it absorbs the taste of the vegetables and mushrooms. Once you try this method, youll never prepare salmon any other way!

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 2

Ingredients

  • pieces Fish, salmon

  • 2.5 spoons Oil, olive

  • 1 piece Carrot, fresh

  • 1 piece Carrot, fresh

  • 6 pieces Mushrooms, oyster

  • 6 pieces Mushrooms, shiitake, fresh

  • 6 pieces Green beans, fresh

  • 0.5 dl Alcohol, Wine, White

  • 1 handful Parsley, fresh

  • pieces Salt, table

  • 2 slices Butter, unsalted

  • 1 handful Spinach, raw

  • 1 piece Lemon, fresh, without shell

Steps

  1. Preheat the oven to 200 degrees Celsius. Using a sharp knife, make two or three crosswise cuts (depending on the size) in each piece of salmon, brush it with olive oil, and season with salt and pepper.

  2. Peel the yellow and orange carrots and slice them thinly (julienne). Tear the oyster mushrooms and shiitake into small, bite-sized pieces. Slice the green beans diagonally into smaller pieces.

  3. Quickly sauté the vegetables in hot oil and season with salt and pepper. The vegetables should be crispy, not fully cooked. Before they are done, add wine and finely chopped parsley. Let the wine simmer.

  4. Cut two large squares of parchment paper to use as a pouch and two smaller squares to place on top of the large ones (the smaller ones prevent the vegetable juices from soaking through the paper). Place a pile of sautéed vegetables in the center of each large square, top with a slice of butter and a piece of salmon. Fold the parchment paper together to create a pouch, tie it with oven-safe string, and place it in the oven for 12 minutes.

  5. When the salmon is cooked (still slightly raw inside), carefully unwrap the parchment paper and place a handful of young spinach on one side. Sprinkle with grated lemon zest and drizzle with lemon juice.

  6. Serve the dish directly in the parchment pouch, placing it on a wooden board.

Nutrition Information (Per 100g)

  • Calories: 108.31 kcal
  • Fat: 8.86 g
    • Saturated Fat: 3.25 g
  • Carbohydrates: 5.06 g
    • Sugars: 1.08 g
  • Protein: 1.27 g
  • Fiber: 1.27 g