Salmon in parchment with vegetables and chickpeas
2 servings
35 minutes
Salmon in parchment with vegetables and chickpeas is a refined dish of European cuisine where sea fish combines with aromatic vegetables and tender chickpeas. Baking in parchment preserves the juiciness of the ingredients, blending their flavors into a harmonious whole. This technique is known in France as 'en papillote' and is popular for its simplicity and rich flavors. As a result, the fish acquires a soft texture infused with lemon juice, garlic, and thyme, while the vegetables remain vibrant and slightly crunchy. The dish is perfect for both a light dinner and a festive table since it can be served directly in the parchment, revealing its aromatic filling to guests. This recipe combines healthy ingredients to create a nutritious and sophisticated treat.
1
Cut one small eggplant into slices, salt it and let it sit for 10-15 minutes, then pat dry with a towel and fry on high heat for 2 minutes on each side, preferably in a grill pan (for nice stripes), with a little oil. After that, large circles can be cut in half.
- Eggplants: 1 piece
- Salt: to taste
- Olive oil: 3 tablespoons
2
Cut a large salmon or trout steak in half into fillets, removing the skin and bones.
- Salmon steak: 200 g
3
You can use canned chickpeas; if not available, you need to soak and boil them in advance (you can also make a salad with chickpeas and eggplant with herbs, there's a recipe on Afisha).
- Chickpeas: 100 g
4
We clean the bell pepper from seeds and cut it into long strips along its length. We cut the cherry tomatoes in half.
- Sweet pepper: 1 piece
- Cherry tomatoes: 6 pieces
5
Preheat the oven to 200 degrees. Lay out 2 sheets of parchment paper on the baking tray, large enough to fold each into an envelope later.
6
Spread pepper slices evenly on the laid-out sheets of paper and bake for 5 minutes in the oven (uncovered). You can skip placing the pepper beforehand and add it with the other vegetables and fish, but in 15 minutes, thick foreign winter pepper won't be fully cooked and will be quite al dente (do it if you like))).
- Sweet pepper: 1 piece
7
Meanwhile, we prepare the dressing: mix 3 tbsp of lemon juice with 3 tbsp of olive oil, crush 2 cloves of garlic, add salt and pepper to taste, and mix.
- Lemon juice: 3 tablespoons
- Olive oil: 3 tablespoons
- Garlic: 2 cloves
- Salt: to taste
- Ground black pepper: to taste
8
We take the peppers out of the oven and top them with two portions of eggplant, chickpeas, cherry tomatoes, and place the fish on top.
- Eggplants: 1 piece
- Chickpeas: 100 g
- Cherry tomatoes: 6 pieces
- Salmon steak: 200 g
9
We drizzle the fish and vegetables with dressing and sprinkle with thyme, then tightly close the envelopes and secure them with a toothpick to keep all the aromas inside.
- Lemon juice: 3 tablespoons
- Olive oil: 3 tablespoons
- Garlic: 2 cloves
- Salt: to taste
- Ground black pepper: to taste
- Thyme: 2 teaspoons
10
We send our envelopes back to the oven for 15-17 minutes.
11
It can be served directly in parchment.