John Myers
Ingredients for 1 servings:
- 200 g wild salmon fillet(s), fresh, alternatively frozen, thawed
- 5 stalk(s) white asparagus, blanched
- 100 g leaf spinach
- 5 mushrooms, brown
- 5 cherry tomatoes, halved
- 1 tbsp spring onion(s), cut into rolls
- 1 tsp oil
- 1 dashes lemon juice
- 1 sprig(s) rosemary, fresh
- e.g. salt and pepper
- n. B. Garlic (to taste)
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
carbohydrate-free
Cut a large piece of baking paper and brush the inside with oil. Distribute the washed (thawed if frozen) spinach leaves evenly in the center and place the asparagus spears on top of the spinach. Cut the cleaned mushrooms into quarters or sixths, depending on their size, and arrange them on top of the asparagus along with the washed and halved cherry tomatoes and spring onions. Season the parcel with salt and pepper. Season the fish with salt and pepper and place it on the bed of vegetables with the rosemary sprig. Drizzle with a little lemon juice. If you like, add some fresh garlic. Fold the parcel closed like a gift (you may need to tack the sides together if it doesn’t stay closed). Cook the vegetable parcel in a preheated oven at 180°C (fan oven). Depending on the size of the salmon, cook for 20-30 minutes. If you want the fish to be translucent, leave the parcel in the oven for a maximum of 18 minutes. It’s usually cooked through after 20 minutes. Variations: – Sprinkle feta cheese crumbs over the salmon. – Add olives and sun-dried tomatoes. – Cook with other vegetables.
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