Baked salmon with vegetables in baking paper

Name: Baked salmon with vegetables in baking paper
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 g cherry tomatoes; 2 Courgettes (about 250 g each); 100 g Spring onions; 2 Garlic cloves; 5-6 Stem(s) Thyme; 1 Organic lemon; 750 g Salmon fillet without skin; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Olive oil; 4 sheets of baking paper (approx. 38 x 42 cm)

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

250 g cherry tomatoes
2 Courgettes (about 250 g each)
100 g Spring onions
2 Garlic cloves
5-6 Stem(s) Thyme
1 Organic lemon
750 g Salmon fillet without skin
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Olive oil
4 sheets of baking paper (approx. 38 x 42 cm)

Directions

1
Wash the tomatoes, drain and cut in half. Clean, wash and cut the zucchini into thin slices. Clean and wash spring onions and cut them into fine rings. Peel garlic and cut lengthwise into slices.
2
Wash the thyme, shake dry and pluck. Wash lemon hot, halve and cut 1 half into thin slices. Squeeze the juice of the other half. Wash fish, dab dry and cut into 4 equal pieces.
3
Mix vegetables and garlic, season with salt and pepper. Put approx. 1/4 of the vegetable mixture on each sheet of baking paper in the middle, place salmon on top and season with salt and pepper. Place 1 slice of lemon on top and sprinkle with thyme.
4
Finally, sprinkle with lemon juice and 1 tablespoon of olive oil each.
5
Fold the baking paper into firm packets and place on a baking tray. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-25 minutes. Ciabatta bread tastes good with it.