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🍽️ Lachs in foil with colorful vegetables

486 kcal · 30 min · 4 servings

Ingredients

• 300 g snow peas
• salt
• 5 large tomatoes
• 3 medium yellow zucchini
• 4 salmon fillets (150 g each)
• pepper (from the mill)
• 1 lemon (squeezed)
• 5 tbsp olive oil
• 2 sprigs fresh thyme

Instructions

1. 1. Wash the snow peas thoroughly.
2. 2. Remove the tough ends and strings from the snow peas.
3. 3. Bring a pot of water and salt to a boil.
4. 4. Add the snow peas to the boiling water.
5. 5. Cook the snow peas for 5 minutes.
6. 6. Drain the water and let the snow peas drip dry.
7. 7. Rinse the snow peas immediately with cold water to cool them down.
8. 8. Wash the tomatoes thoroughly.
9. 9. Cut the tomatoes in half.
10. 10. Remove the hard core and seeds from the tomato halves.
11. 11. Cut the cored tomatoes into wedges.
12. 12. Wash the zucchini thoroughly.
13. 13. Slice the zucchini into round slices.
14. 14. Rinse the salmon fillets under running water.
15. 15. Pat the salmon fillets dry with a kitchen towel.
16. 16. Season the salmon with salt and pepper.
17. 17. Drizzle lemon juice over the seasoned salmon.
18. 18. Line a baking tray with aluminum foil.
19. 19. Distribute the salmon and the prepared vegetables on the tray.
20. 20. Drizzle 4 to 5 tablespoons of olive oil over everything.
21. 21. Wash the thyme sprigs.
22. 22. Shake the thyme sprigs dry.
23. 23. Finely chop the thyme leaves.
24. 24. Sprinkle the chopped thyme over the salmon.
25. 25. Seal the aluminum foil tightly around the dish.
26. 26. Preheat the oven to 200 degrees Celsius.
27. 27. Cook the sealed packet in the oven for 15 minutes.
28. 28. Open the aluminum foil carefully.
29. 29. Turn on the oven grill.
30. 30. Grill the dish for 5 to 6 minutes.
31. 31. Finally, adjust the seasoning of the salmon with salt and pepper.
32. 32. Serve the hot dish together with potato wedges.

Nutrition per serving

• kcal: 486
• Protein: 38 g · Fett/Fat: 30 g · Carbs: 15 g