Baked Salmon with Spring Vegetables
Baked salmon with spring vegetables can be on the table in about 30 minutes. The entire dish is baked in parchment paper and served this way.
Ingredients
- 2 small potatoes thinly sliced
- ½ fennel bulb thinly sliced
- 8 asparagus spears
- 1 large carrot thinly sliced
- ¼ cup fresh peas
- 2 salmon filets 6 ounces each
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 teaspoons finely chopped dill basil, oregano
- 2 lemon slices cut into halves
- 4 teaspoons fresh lemon juice
Instructions
- Preheat oven to 400 degrees F.
- Take 1 sheet of parchment paper, about 22 x 15 inches. Fold in half and cut into a half heart shape. Repeat with a second sheet and lay the sheets open.
- Divide the vegetables between each sheet. First the sliced potatoes, then the fennel, the asparagus, carrots and then peas.
- Season the salmon filet with salt and pepper, then sprinkle with the chopped herb mix.
- Place 1 filet on top of each vegetable bundle and top each salmon with 2 half slices of lemon.
- Drizzle each filet with the lemon juice.
- Start at the round edge of the heart and fold edges over each other, pressing tightly. When you get to the end, fold and twist.
- Place the packages onto a baking sheet and bake for 20 minutes.
- You can serve in the paper by cutting down the center, or remove and plate.
Nutrition
Serving: 1filet | Calories: 457kcal | Carbohydrates: 49g | Protein: 43g | Saturated Fat: 1g | Cholesterol: 93mg | Sodium: 733mg | Fiber: 13g | Sugar: 6g