Try this fancy heart-healthy fish “en papillote” that’s really easy to make and full of beautiful veggies and fresh herbs. It’s perfect for those who want something light for lunch or dinner.
Serves: 4 Prep. time: 15′ Cooks in: 15′ Ready in: 30′
4 fresh salmon fillets
1 zucchini, in matchsticks
1 carrot, in matchsticks
2 spring onions, finely chopped
4 tbsp dill, finely chopped
4 tbsp spearmint, finely chopped
4 tbsp white wine
½ cup lemon juice
1 lemon, zested
1 lemon, in round slices
4 tbsp single cream
extra-virgin olive oil
In a bowl mix zucchini, carrot, onions, herbs, lemon juice and zest, salt and pepper and a little oil. Toss and set aside. Preheat oven at 200C/fan. Fold 4 large pieces of parchment paper in half to crease it; open, and lay them flat. Brush the inside with oil.
Season fish fillets with salt and pepper. On one side of crease, mound veggies and lemon slices. Season with salt and pepper. Place salmon on top; drizzle with 1 tbsp wine and 1 tbsp single cream.
Fold parchment over salmon and make small overlapping pleats to seal the open sides. Place packets on a rimmed baking sheet and bake for 15 minutes until salmon is opaque throughout.
Photo: Vangelis Paterakis – Food styling: Antonia Kati
Και η συνταγή στα ελληνικά: Σολομός στο πακέτο με λαχανικά και μυρωδικά