Salmon en papillote: the recipe for a light and tasty dish

ingredients
  • Salmon
    300 grams
    • 170 kcal

  • Carrots
    2
    • 21 kcal

  • Courgette


    2
    • 17 kcal
  • Cherry tomatoes
    4-5
    • 43 kcal

  • Garlic
    1 clove
    • 0 kcal

  • Extra virgin olive oil


    to taste
    • 0 kcal
  • salt
    to taste
    • 21 kcal

  • pepper
    to taste
    • 79 kcal

  • Rosemary


    1 tuft
    • 0 kcal

Calories refer to 100 grams of product

the cooked salmon it’s a second course light and satisfying, perfect for a family lunch or dinner. Quick and accessible to all, it is prepared by a few simple steps: the salmon fillet comes Marine with oil, salt and pepper, then enclosed in a parchment paper wrapper, with many seasonal vegetables, and finally oven-baked; the result is a soft food and juicy which, thanks to this cooking technique, will have kept all its flavors intact nutrients and its delicate flavor but just as intense and salty. Find out how to make it by following our recipe step by step.

How to cook salmon in the oven

cut carrots

Peel the carrots, garnish them and cut them into slices (1).

cut zucchini

Wash the zucchini, remove the ends and cut them into a crescent (2).

chopped tomatoes

Wash the cherry tomatoes and divide them in half (3).

add oil

Season the salmon with a pinch of salt and pepper, a little rosemary and a drizzle of oil (3), then marinate in the refrigerator for half an hour.

tie paper

Arrange the salmon and vegetables on a sheet of baking paper; add the garlic clove and a few sprigs of rosemary, then close the packaging by tying the ends with kitchen twine (4). Bake in a static oven at 180 ° C for about 20-30 minutes.

1640721571 351 Salmon en papillote the recipe for a light and tasty

After the cooking time, take the salmon out of the oven, open it slightly and serve hot (5).

Advice

For an even more spectacular result, you can replace the paper oven with that Fairy, a sort of transparent cellophane that will let you glimpse the ingredients contained in the sachet.

For one more dish more fragrant, you can marinate your salmon with a few lemon juice or orange, and some fresh ginger, peeled and finely grated.

If you wish, you can add the aromatic herbs you prefer: in addition to rosemary, you can flavor everything with rosemary leaves thyme and of parsley; once cooked, you can sprinkle the salmon with fresh dill or a little chives, finely chopped with scissors.

For a unique, rich and complete dish, you can also add a few potatoes, peeled and cut into cubes. You can vary the vegetables by adding them or replacing them with something else (like peppers, eggplant, asparagus, tufts of broccoli …) and, if you don’t like the taste of salmon, you can do the dish with a fillet of bar or a slice of croaks.

If you liked this recipe, try these quick and easy recipes featuring the fresh salmon.

storage

Baked salmon can be stored in fridge, in a suitable airtight container, for approx. 1-2 days.

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