Salmon with Capers and Tomatoes en papilotte

Ingredients

• olive oil
• 4 salmon fillets (about 160 g)
• 1 Zucchini
• 1 handful mushrooms
• 5 tomatoes
• Salt
• Pepper (freshly ground)
• 2 tbsp capers
• olive oil
• 1 tbsp Lemon Juice
• 2 tbsp chives
• lemon wedges (for garnish)

Instructions

1. 1.

   Preheat the oven to 180°C fan. Prepare four sheets of parchment paper (about 20x20 cm) and brush the center with oil.

2. 2.

   Rinse the salmon and pat dry. Wash, trim, and slice the zucchini into rounds.

3. 3.

   Clean and slice the mushrooms. Blanch the tomatoes in hot water, cool, peel, quarter, seed, and dice them.

4. 4.

   Arrange the zucchini and mushroom slices on the parchment, season with salt and pepper, drizzle with a little oil. Place the salmon on top and scatter the diced tomatoes over it. Season again and drizzle with lemon juice. Add the capers and drizzle with olive oil.

5. 5.

   Wrap tightly and bake in the oven for 20-25 minutes.

6. 6.

   Open the parchment, sprinkle with chives, and serve. Offer lemon wedges as desired.