Salmon in Parchment Paper
Nutritional values
(Percentage of daily recommendation)
| Calorie | 494 cal. | (24 %) | ||
| Protein | 39.68 g | (40 %) | ||
| Fat | 33.98 g | (29 %) | ||
| Carbohydrates | 8.26 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.06 g | (10 %) |
| Vitamin A | 116.08 mg | (14,510 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.12 mg | (9 %) | ||
| Vitamin B₁ | 0.45 mg | (45 %) | ||
| Vitamin B₂ | 0.75 mg | (68 %) | ||
| Niacin | 22.95 mg | (191 %) | ||
| Vitamin B₆ | 1.52 mg | (109 %) | ||
| Folate | 59.1 μg | (20 %) | ||
| Pantothenic acid | 2.99 mg | (50 %) | ||
| Biotin | 11.19 μg | (25 %) | ||
| Vitamin B₁₂ | 4.57 μg | (152 %) | ||
| Vitamin C | 23.28 mg | (25 %) | ||
| Potassium | 1,185.71 mg | (30 %) | ||
| Calcium | 77.43 mg | (8 %) | ||
| Magnesium | 68.96 mg | (23 %) | ||
| Iron | 3.25 mg | (22 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 4.81 g | |||
| Cholesterol | 106.5 mg |
Ingredients
- Ingredients
- 2 garlic cloves
- 5 Tbsps olive oil
- 1 ½ Tbsps lemon juice
- 3 rosemary
- ½ tsp black peppercorns
- Sea salt
- 600 grams Salmon (ready to cook, skinless)
- 150 grams black, pitted Olives
- 3 ripe Tomatoes
- 1 organic lemon (cut into wedges)
Preparation steps
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.
Rinse salmon, pat dry, and cut into 4 equal pieces. Drizzle with marinade. Let marinate 3 hours.
Preheat oven to 200°C convection (approximately 400°F).
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.
Place packages on plates, open and serve with lemon wedges.
