Salmon fillet in a zucchini nest

Ingredients for 2 servings:

• 2 salmon fillets, approx. 200 g each
• 300 g zucchini
• 1 lemon(s), organic
• 2 sprigs rosemary, fresh
• salt and pepper
• some olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

cooked in baking paper packets

For the two parcels, prepare two sheets of parchment paper and brush the center with a little olive oil. Wash the fresh salmon with the skin on and remove any remaining bones. Then place the salmon in the center of the parchment paper. Cut the zucchini into spaghetti shapes using a spiralizer. If you don’t have a spiralizer available, you can also cut the zucchini into very fine strips using a knife or vegetable peeler. Now arrange the raw zucchini spaghetti around the salmon. Drizzle the salmon and zucchini with olive oil (Limonene d’Oliva oil also works well), and season with salt and pepper. Then place two thin lemon slices and a rosemary sprig on each salmon fillet. Now close both parcels by folding them several times at the top and tie them on both sides with kitchen string to ensure the “candy parcels” are tightly sealed. Preheat the oven to 180°C (fan oven) and place the salmon parcels in the oven for approximately 15-20 minutes. Be careful not to exceed the cooking time, as otherwise the fish will dry out. In summer, the salmon can also be cooked very well over indirect heat on the grill.