🍽️ Baked salmon in parchment paper with capers and tomatoes

Name: Baked salmon in parchment paper with capers and tomatoes
Total time: 30 min
Yield: 4 servings
Ingredients: Olive oil; 4 salmon fillets (approx. 160 g each); 1 zucchini; 1 handful mushrooms; 5 tomatoes; Salt; Pepper (from the mill); 2 tbsp caper berries; Olive oil; 1 tbsp lemon juice; 2 tbsp chive rings; Lemon wedges (for garnish)

399 kcal · 30 min · 4 servings

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Ingredients

Olive oil
4 salmon fillets (approx. 160 g each)
1 zucchini
1 handful mushrooms
5 tomatoes
Salt
Pepper (from the mill)
2 tbsp caper berries
Olive oil
1 tbsp lemon juice
2 tbsp chive rings
Lemon wedges (for garnish)

Instructions

1. Preheat the oven to 180 degrees Celsius fan-forced.
2. Cut four squares from parchment paper (each approx. 20x20 cm).
3. Brush the center of each paper square with some oil.
4. Rinse the salmon briefly and pat it dry with kitchen paper.
5. Wash the zucchini and slice it into thin rounds.
6. Clean the mushrooms and slice them as well.
7. Peel the tomatoes: Blanch them briefly with hot water, shock them in cold water, and remove the skin.
8. Quarter the deseeded tomatoes and cut them into small cubes.
9. Place the zucchini and mushroom slices on the oiled center of the parchment.
10. Season the vegetables with salt, pepper, and a splash of oil.
11. Place the salmon fillet on top of the vegetables.
12. Distribute the tomato cubes evenly over the fish.
13. Season again with salt, pepper, and some lemon juice.
14. Add the capers to the salmon and drizzle everything with olive oil.
15. Fold the parchment paper carefully into a tight packet.
16. Bake the packets for 20 to 25 minutes in the preheated oven.
17. Carefully open the hot parchment paper.
18. Sprinkle the dish with fresh chives.
19. Serve the salmon immediately, optionally with lemon wedges.

Nutrition per serving

kcal: 399
Protein: 28 g · Fett/Fat: 30 g · Carbs: 5 g