Description
Salmon fillets and fresh veggies are baked in parchment paper until tender. A simple, healthy weeknight meal.
Ingredients
Scale
- 2 pieces (454 g) skinless Salmon Fillets
- 1 Fennel bulb thinly sliced
- a couple of French Beans
- a couple of Cherry Tomatoes halved
- 8 very thin Lemon Slices
- 1 tbsp Lemon Juice
- Sea salt
- Freshly ground black pepper
- 2 long rectangular Baking Paper
Instructions
- Preheat oven to 350°F (175°C).
- Fold a baking paper in half to create a crease, then open it. Place fennel slices above the crease, sprinkle with salt, top with a salmon fillet, beans, and tomatoes. Squeeze lemon juice over all ingredients; season with salt and pepper. Lay lemon slices over the salmon.
- Fold the parchment over the salmon, sealing the edges well by repeatedly folding.
- Place on a baking tray and bake for 20 minutes.
- Serve immediately. Open or cut open the packet to enjoy.
Notes
- For even cooking, ensure salmon fillets are similar in thickness.
- Substitute asparagus or broccoli for the French beans.
- Store leftover salmon and vegetables separately to maintain freshness; consume within 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5
- Sodium: 300
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 20
- Fiber: 4
- Protein: 30
- Cholesterol: 80