Salmon with zucchini baked in parchment
1 serving
30 minutes
Salmon with zucchini baked in parchment is the essence of French cuisine, where simplicity meets sophistication. This cooking method, known as 'en papillote', allows the fish to retain its tenderness and rich flavor enhanced by the aromas of lemon, dill, and butter. Light, airy, almost weightless, it reveals the subtle facets of gastronomic pleasure. Zucchini adds freshness to the dish while shallots provide a pleasant spiciness. This recipe is perfect for those who appreciate healthy yet exquisite food. It should be served right in the opened parchment to enjoy the moment when the aroma unfolds in all its fullness.
1
Preheat the oven to 180 degrees. Grease a sheet of parchment paper with oil.
- Butter: 1 tablespoon
2
Cut the zucchini in half lengthwise and then into thin slices. Arrange on parchment in an even layer. Then add thinly sliced shallots, butter, dill, and lemon slices. Season with salt and pepper.
- Baby zucchini (courgette): 1 piece
- Shallot: 1 piece
- Dried dill: 0.3 teaspoon
- Lemon: 0.3 piece
- Coarse salt: to taste
- Freshly ground black pepper: to taste
3
Place the fish on top of the vegetables, drizzle with lemon juice, and season with salt and pepper.
- Salmon fillet: 200 g
- Lemon juice: 2 teaspoons
- Coarse salt: to taste
- Freshly ground black pepper: to taste
4
Tightly close the parchment and secure it.
5
Place in the oven for 15-20 minutes until cooked.
6
Slightly unfold the parchment and serve immediately.
