Salmon in Parchment Paper

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Salmon in Parchment Paper
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
494
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie494 kcal(24 %)
Protein39.68 g(40 %)
Fat33.98 g(29 %)
Carbohydrates8.26 g(6 %)
Sugar added0 g(0 %)
Roughage3.06 g(10 %)
Vitamin A116.08 mg(14,510 %)
Vitamin D0 μg(0 %)
Vitamin E1.12 mg(9 %)
Vitamin B₁0.45 mg(45 %)
Vitamin B₂0.75 mg(68 %)
Niacin22.95 mg(191 %)
Vitamin B₆1.52 mg(109 %)
Folate59.1 μg(20 %)
Pantothenic acid2.99 mg(50 %)
Biotin11.19 μg(25 %)
Vitamin B₁₂4.57 μg(152 %)
Vitamin C23.28 mg(25 %)
Potassium1,185.71 mg(30 %)
Calcium77.43 mg(8 %)
Magnesium68.96 mg(23 %)
Iron3.25 mg(22 %)
Zinc1.5 mg(19 %)
Saturated fatty acids4.81 g
Cholesterol106.5 mg

Ingredients

for
4
Ingredients
2
5 tablespoons
1 ½ tablespoons
3
½ teaspoon
600 grams
Salmon (ready to cook, skinless)
150 grams
black, pitted Olives
3
1
organic Lemon (cut into wedges)

Preparation steps

1.

Peel garlic and press through a garlic press into a bowl. Stir in oil and lemon juice. Rinse 1 sprig of rosemary, shake dry, strip needles from stem, and finely chop. Crush peppercorns in a mortar and pestle and add, along with rosemary, to the garlic-oil. Season with salt.

2.

Rinse salmon, pat dry, and cut into 4 equal pieces. Drizzle with marinade. Let marinate 3 hours.

3.

Preheat oven to 200°C convection (approximately 400°F).

4.

In the meantime, drain olives and chop. Rinse, core and cut tomatoes into wedges. Place each piece of salmon on a separate piece of parchment paper (about 25 x 25 cm or approximately 10 x 10 inches). Divide tomatoes and olives over fish and top each with a sprig of rosemary. Fold parchment and seal packages. Place parchment packages on a baking sheet and bake about 15 minutes.

5.

Place packages on plates, open and serve with lemon wedges.