Empty My Fridge
Healthy Salmon 2 Ways
Ingredients
- Salmon
- Asparagus2
- Fennel
- Cherry tomato
- Caper
- Lemon2
- Salt
- Black pepper
- Extra virgin olive oil
- Thyme
- Smoked salmon
- Taleggio cheese
- Sweet potato
- Zucchini
- Sheet of short crust pastry
Instructions
- Place a sheet of parchment on your work surface and drizzle it with extra virgin olive oil.
- Cut the asparagus and fennel into short strips and halve the cherry tomatoes.
- On one half of the parchment, leaving room to fold up the sides, arrange the asparagus, fennel and tomatoes with a small sprinkle of capers.
- Grate some lemon rind over the vegetables and season with salt and pepper.
- Place the salmon fillet on top, then add a handful of fennel leaves, fresh thyme, a little more salt and pepper, and more lemon rind.
- Lay the two thin lemon slices on top.
- Fold the other half of the parchment over the fish and seal all the edges by curling them inward, leaving no air inside.
- Bake the parcels in a preheated oven at 180°C for 20 minutes.
Summarized from Vincenzo's Plate's video. Watch it for the details.
More recipes with
CheeseTomatoLemonCherry tomatoZucchiniSalmonSweet potatoFennel
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