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Ingredients
Salmon with Capers and Tomatoes "en Papillote"
- Ingredients
- olive oil
- 4 Salmon (each about 160 grams)
- 1 Zucchini
- 1 handful button Mushroom
- 5 Tomatoes
- salt
- freshly ground peppers
- 2 Tbsps caperberry
- olive oil
- 1 Tbsp lemon juice
- 2 Tbsps scallions
- Lemon wedge (for garnish)
Preheat the oven to 180°C (approximately 350°F) convection. Cut out 4 (20x20 cm) (approximately 8 x 8 inch) pieces of parchment paper and brush the centers with oil.
Rinse the salmon and pat dry. Rinse, trim and slice the zucchini.
Trim and slice the mushrooms. Blanch the tomatoes in hot water, rinse with cold water, peel, quarter, core and dice.
Arrange the zucchini and mushroom slices in the centers of the parchment paperl, season with salt and pepper and sprinkle with a little oil. Place the salmon on top and sprinkle with the tomatoes. Season again with salt and pepper and sprinkle with lemon juice. Top with the capers and drizzle with a little olive oil.
Fold the parchment paper to enclose completely and bake in the oven for 20-25 minutes.
Open the parchment paper, sprinkle with chives and serve, garnished with lemon wedges if desired.
(Percentage of daily recommendation)
| Calorie | 402 cal. | (19 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |