Makes: 4 Prep: 15 mins Cook: 10 mins
WHAT YOU NEED:
• 2 garlic, minced
• ½ cup (15g) parsley, finely chopped
• 2 tbsp. extra virgin olive oil
• 1 bunch asparagus
• 1 red bell pepper, sliced
• 2 medium carrots, peeled and cut into sticks
• 1 medium yellow onion, wedges
• 1 zucchini, cut into sticks
• 14 oz. (400g) salmon fillet
WHAT YOU NEED TO DO:
Preheat oven to 450°F (200°C). .
In a small bowl or blender, mix garlic, parsley, olive oil, salt, and pepper. Set aside until needed.
Prepare the vegetables and distribute evenly over an 18×15-inch pieces of baking paper or tin foil.
Place the salmon on top and cover it with the already prepared parsley and oil mixture.
Place the pouches (papillote) on a baking tray and bake for 10 minutes. When ready, the parchment paper should puff up and brown slightly.
Remove from the oven and serve immediately. Transfer the envelope to a plate. Carefully cut open and serve.
In a small bowl or blender, mix garlic, parsley, olive oil, salt, and pepper. Set aside until needed.
Prepare the vegetables and distribute evenly over an 18×15-inch pieces of baking paper or tin foil.
Place the salmon on top and cover it with the already prepared parsley and oil mixture.
Place the pouches (papillote) on a baking tray and bake for 10 minutes. When ready, the parchment paper should puff up and brown slightly.
Remove from the oven and serve immediately. Transfer the envelope to a plate. Carefully cut open and serve.
Nutrition per serving:
253 kcals 14g Fats
11g Carbs 22g Protein
