🍽️ Salmon in Parchment Paper Packets

Name: Salmon in Parchment Paper Packets
Total time: 30 min
Yield: 4 servings
Ingredients: 2 garlic cloves; 5 tbsp olive oil; 1.5 tbsp lemon juice; 3 rosemary sprigs; 0.5 tsp black peppercorns; sea salt; 600 g salmon fillet (kitchen-ready, skinless); 150 g black, pitted olives; 3 ripe tomatoes; 1 untreated lemon (cut into wedges)

456 kcal · 30 min · 4 servings

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Ingredients

2 garlic cloves
5 tbsp olive oil
1.5 tbsp lemon juice
3 rosemary sprigs
0.5 tsp black peppercorns
sea salt
600 g salmon fillet (kitchen-ready, skinless)
150 g black, pitted olives
3 ripe tomatoes
1 untreated lemon (cut into wedges)

Instructions

1. Peel the garlic clove and press it through a garlic press.
2. Mix the pressed garlic with the oil and lemon juice in a small bowl.
3. Rinse the rosemary sprig under running water and shake it dry.
4. Pluck the needles from the rosemary and chop them finely.
5. Crush the peppercorns coarsely in a mortar.
6. Add the chopped rosemary and crushed pepper to the garlic-oil mixture.
7. Season the marinade with a pinch of salt and stir everything well.
8. Rinse the salmon fillet under cold water.
9. Pat the salmon completely dry with kitchen paper.
10. Divide the fillet into four equal pieces.
11. Drizzle the salmon pieces with the prepared marinade.
12. Let the salmon pieces marinate covered in the refrigerator for three hours.
13. Preheat the oven to 200 degrees Celsius fan-forced.
14. Let the olives drain well in a sieve.
15. Cut the olives into small pieces.
16. Rinse the tomatoes under running water.
17. Remove the hard stem ends from the tomatoes.
18. Cut the tomatoes into wedges.
19. Place a piece of parchment paper (approx. 25x25 cm) flat on the work surface.
20. Place one marinated salmon fillet piece in the center of the paper.
21. Distribute some tomato wedges and olive pieces on the salmon.
22. Place a small piece of a fresh rosemary sprig on top as decoration.
23. Fold the parchment paper over the salmon to form a tight packet.
24. Seal the edges of the packet by folding them over several times so that no steam can escape.
25. Place the finished packet on a baking sheet.
26. Repeat steps 19 to 25 for the remaining three salmon pieces.
27. Slide the baking sheet into the preheated oven.
28. Bake the packets for about 15 minutes.
29. Carefully remove the baking sheet from the oven.
30. Place the hot packets onto the serving plates.
31. Open the packets carefully to let the rising steam escape.
32. Serve the salmon immediately with fresh lemon wedges as desired.

Nutrition per serving

kcal: 456
Protein: 31 g · Fett/Fat: 35 g · Carbs: 4 g