Salmon Packets with Vegetables
Salmon packets with vegetables from Spoonsparrow is an elegant dinner. Try more fish recipes from Spoonsparrow.
Ingredients
- 300 g Sugar snap peas
- Salt
- 5 large tomatoes
- 3 medium yellow zucchini
- 4 salmon fillets (150 g each)
- Pepper (freshly ground)
- 1 lemon (juiced)
- 5 tbsp olive oil
- 2 sprigs fresh thyme
Instructions
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1.
Clean, wash and blanch sugar snap peas in boiling salted water for 5 minutes, then drain and shock with cold water. Peel, wash, halve, core and slice tomatoes into wedges. Wash zucchini and cut into slices.
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2.
Rinse salmon fillets and pat dry. Season with salt and pepper and drizzle with lemon juice.
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3.
Line a baking sheet with foil and arrange salmon and vegetables on the sheet. Drizzle 4–5 tbsp olive oil over them. Wash thyme, shake off excess water, chop finely and sprinkle over the salmon.
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4.
Seal the foil and bake in a preheated oven at 200 °C (180 °C fan) for about 15 minutes. Open the foil and grill under the broiler for another 5–6 minutes on all sides. Serve the grilled salmon packets hot with potato wedges.
