Salmon Packets with Vegetables
Ingredients
Preparation steps
Rinse the zucchini, trim, cut in half lengthwise, remove seeds, and cut into 5 cm (approximately 2 inches) long sticks. Peel, rinse and cut the carrots and parsnip into 5 cm (approximately 2 inches) long sticks. Rinse the thyme, shake dry and chop.
Rinse the lemon and lime in hot water and cut into slices. Peel the garlic and chop finely. Heat 2 tablespoons olive oil in a pan and fry the garlic along with the vegetables briefly while stirring. Season with salt and pepper. Spread the vegetables over 4 sheets (about 22 x 22 cm) (approximately 9 x 9 inches) of aluminum foil.
Rinse the salmon, pat dry, cut into 4 equal pieces, and season with salt and pepper. Place 1 salmon piece over the vegetables into each aluminium foil sheet. Top with one lemon and lime slice, sprinkle with thyme and drizzle with the remaining olive oil.
Seal the foil up to form a packet and bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for 25-30 minutes. Remove the packet from the oven, open and serve immediately.
