Salmon is one of the fish that is most often made in papillote. You don't even need to add fat like oil or butter, since this fish already has a quantity of them.

To further enrich the taste and nutritional value of the dish, also we are going to cook together with the salmon an assortment of julienned vegetables, so we already have a delicious unique dish.

Salmon al papillote

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This recipe for salmon al papillote is not only very tasty, but we are also talking about a very juicy and light dish. You will repeat, sure

Ángela

Kitchen: cuisine
Recipe type: dessert

Total time:

Ingredients

1 salmon fillet
1 chive
half zucchini
1 Carrot
1 pinch of red pepper
1 lemon wedge
salt and pepper

Preparation

Cut all the vegetables into fine julienne strips, if possible leaving the zucchini skin
Now on the baking tray, we put a large square of aluminum foil or baking paper, we spread the vegetables like a bed, season them with salt and pepper and put the lemon slice on top
Place the salmon loin on top, also seasoned.
Now we put another sheet of paper on top and close the package by folding the edges to close it well
So no steam or juices will escape.
We put the tray with the packets in the preheated oven at about 180 degrees for about 10-15 minutes, depending on the cooking point we want.
We serve the open package on a plate, being careful when opening it so as not to burn ourselves with the steam.

Vía: high heels

Recetín

Salmon al papillote, juicy and light

Salmon al papillote

Ingredients

Preparation

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