Salmon with fennel baked in parchment

Name: Salmon with fennel baked in parchment
Total time: 30 min
Yield: 4 servings
Ingredients: 0.5 cans of pitted olives; 800 g salmon fillet; 3 medium carrots; salt; 1 small fennel; juice and zest of 0.5 lemon; garlic - 3 cloves; 4 tsp butter; 5-6 small new potatoes with skins; 4 tsp fresh thyme leaves; 3 art. l. unrefined olive oil

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Cooking time: 30 min

Servings: 4 servings

Calories: 428 kcal

Cooking

Step 1

Cut the salmon fillet into 4 equal pieces, salt and pepper. Cut the fennel lengthwise into very thin slices (remove the stems), carrots and potatoes into thick slices. Blanch vegetables individually in boiling salted water for 2 minutes. Dry on a paper towel. Peel the garlic, chop. Mix in a bowl with olive oil, add potatoes and shake. In another bowl, mix carrots, fennel, lemon zest, olives, season with salt and pepper. Take 4 sheets of parchment measuring 30 x 40 cm, put potatoes in the center of each, salmon on it, vegetables on top. Sprinkle with lemon juice, put 1 tsp. butter and tightly wrap the parchment along the long side so that you get a "candy". Twist the ends. Bake fish on a hot baking sheet in an oven heated to 200ºС for 15 minutes. Serve immediately.

Ingredients

0.5 cans of pitted olives

800 g salmon fillet

3 medium carrots

salt

1 small fennel

juice and zest of 0.5 lemon

garlic - 3 cloves

4 tsp butter

5-6 small new potatoes with skins

4 tsp fresh thyme leaves

3 art. l. unrefined olive oil

Author

Cookinero

Total Reviews: 0

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