Salmon with Mediterranean Vegetables

Ingredients

• 1 bulb fennel
• 250 g Cherry Tomatoes
• 2 Zucchini
• 2 carrots
• 1 bunch Basil
• 4 tbsp black pitted olives
• 4 salmon fillets (pre‑cooked, 200 g each)
• Salt
• pepper (ground)
• 2 tbsp lemon juice
• 1 Tbsp wild fennel seeds
• 1 Garlic clove
• 2 tbsp olive oil

Instructions

1. 1.

   Preheat the oven to 190°C (375°F) fan‑fry. Wash and clean the vegetables. Remove the tough core from the fennel and slice into strips. Halve the tomatoes. Cut each zucchini lengthwise in half and then into slices. Peel the carrots and cut into thin rounds or shave them. Rinse the basil, shake dry and pluck the leaves. Drain the olives well and slice them.

2. 2.

   Wash the salmon fillets, pat dry, season with salt and pepper, drizzle with a little lemon juice and sprinkle with fennel seeds. Separate the garlic clove. In a pan heat the oil and quickly sauté the vegetables except the tomatoes. Add the garlic, season again and remove from heat. Mix in the tomatoes, olives and basil leaves.

3. 3.

   Lay four sheets of parchment paper side by side, place some of the vegetables in the center of each sheet, put one salmon fillet on top, fold the paper up to seal the parcels and set them on a baking tray. Bake in the preheated oven for 25–30 minutes. Remove the salmon with Mediterranean vegetables, open the parcels and serve immediately.