Salmon in parchment paper

Ingredients for 1 servings:

• 125 g salmon fillet(s), frozen
• 3 cherry tomatoes
• some spinach leaves
• 1 clove(s) garlic
• some butter, soft, for spreading
• some salt
• some pepper
• Spice(s), as desired
• possibly herbs

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

a fragrant salmon parcel from the oven

First, preheat the oven to 200°C (top/bottom heat). Thaw the salmon, then rinse it, pat it dry with a paper towel, and set it aside (you can, of course, use fresh salmon fillets instead). Peel the garlic and slice it thinly. Rinse the cherry tomatoes and slice them as well. If using frozen spinach, thaw it first. Wash the fresh spinach and set it aside. Tear two approximately 40 cm pieces off a roll of parchment paper and place them on top of each other. Brush the center of the top piece of parchment paper, the size of the salmon fillet, with a little softened butter and cover with garlic. Then place the salmon fillet on top. Season the salmon with salt and pepper, and season with herbs if desired. Place the spinach leaves on top of the salmon and finally add the tomato slices. If you like, you can add the remaining garlic. Add a little more salt and the salmon is almost ready for the oven. To ensure the salmon gets and retains its wonderful flavor, the parchment paper needs to be folded into a candy shape. To do this, place the two horizontal ends on top of each other and roll the right and left ends of the paper together to create a kind of candy. If you like, you can tie the ends with kitchen string. Now the parcel can go into the oven at 200°C on a baking tray for about 12-15 minutes. This depends on the thickness of the fillet. If you are making several parcels, you can test how far the fish is done by testing one. It should be cooked through but still translucent. The paper may discolor during baking, but this is not a problem (but it should not burn! So check it regularly). Serve the parcels closed, as the wonderful aromas release when opened. I served it with mashed potatoes and leaf spinach with cherry tomatoes. But I can also imagine a nice salad and/or fried potatoes with it.