This recipe has a fancy result and is super easy to make. You can decently use it if you want to impress.
I’ll be honest I wasn’t sure how to tream their bottom part so it was a little like eating wood when I reached that part. But I did my reading and they say that if you take the woody end and just snap it with your thump and forefinger, it should be fine (thank you www.thekitchn.com)
Total time: 45 min
I am writing what you need for 1 serving. You will understand why at the instructions.
Ingredients:
- 1 boneless salmon fillets
- 1 cloves minced garlic
- 1 teaspoons olive oil
- 1/2 tablespoon chopped dill
- 7 cherry tomatoes cut in half
- 10 medium sliced white button mushrooms
- 4-5 asparagus spears
- lemon juice (from approximately one half)
- salt & pepper
Instructions:
- Preheat oven at 175 ℃.
- Season salmon fillets with salt and pepper.
- I spread a piece of parchment paper or foil wide enough to fold in half when all the ingredients are added.
- On the paper, spread the garlic at the centre and place the asparagus on top.
- On top of these place the salmon.
- Add the tomatoes and mushrooms around the salmon andI season with salt and pepper.
- Sprinkle the dill on top of the fish and drizzle with the olive oil and lemon juice.
- Close the paper by folding the edges over several times, until it is completely sealed.
- Bake for 20-25 minutes, until th a salmon is ready.
- Don’t forget to serve with some rice, quinoa or noodles.
You can find the recipe, with pictures from the assembly at: www.pickledplum.com/salmon-en-papillote