Baked Salmon with Mixed Vegetables (Salmone al Cartoccio con Verdure)
This delicious Baked Salmon with Mixed Vegetables recipe brings together tender salmon fillets and a medley of garden-fresh vegetables, all wrapped in parchment and foil to lock in the flavors. With capers, black olives, artichokes, zucchini, and eggplant, this dish combines Mediterranean flavors in a wonderfully simple way. Perfect for a healthy and satisfying main course, this recipe is ideal for a weeknight dinner or when you want to impress guests without spending hours in the kitchen.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Salmon fillets (or steaks) | 860g |
| Capers | 20g |
| Black olives | 60g |
| Artichokes | 5 |
| White zucchini | 200g |
| Round eggplant | 1 |
| Dill (fresh) | 1 bunch |
| Extra virgin olive oil | 30g |
| Fine salt | to taste |
| Black pepper | to taste |
Instructions:
-
Prepare the Ingredients:
- Soak the capers in a small bowl of water for about 5 minutes to remove excess salt. Set them aside.
- Slice the eggplant in half, then cut it into thin slices and further dice into 1 cm cubes. Set aside.
- Clean the artichokes: remove the tough outer leaves, then slice them into quarters. Place the pieces into a bowl of water with a little lemon juice to prevent browning. Set aside.
- Slice the zucchini into small rounds (approximately 5mm thick).
- Check the salmon fillets by running your fingers over the flesh to remove any residual bones with the help of kitchen tweezers.
-
-
Assemble the Parcels:
- Preheat the oven to 150°C (300°F) in static mode (or 130°C for convection).
- Take a large baking dish and cut a sheet of aluminum foil, at least 30 cm in length. Place a piece of parchment paper on top of the foil (slightly smaller in size).
- On the parchment paper, place one fillet of salmon and add 50g of zucchini, 5g of capers, 15g of black olives, and some fresh dill. Season with a pinch of salt and pepper, then drizzle with a teaspoon of extra virgin olive oil.
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Seal the Parcels:
- Carefully fold up the sides of the parchment paper around the salmon, then fold in the ends, twisting them tightly to create a sealed packet. This will ensure that the steam and flavors are locked in during baking.
- Repeat the process for the remaining salmon fillets and vegetables.
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Bake the Salmon:
- Place the salmon parcels on a baking tray and cook in the preheated oven for about 40 minutes if using static mode, or 30 minutes if using convection.
- The salmon should be cooked through, flaky, and moist. When done, carefully remove the parcels from the oven.
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Serve and Enjoy:
- Open the salmon parcels carefully to avoid burning yourself with the steam. Serve the salmon with its delicious vegetables, ensuring the dish is served warm.
- Garnish with additional fresh dill and a squeeze of lemon if desired.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 330 kcal |
| Protein | 30g |
| Carbohydrates | 10g |
| Fat | 22g |
| Fiber | 4g |
| Sodium | 400mg |
| Sugars | 4g |
| Vitamin A | 15% |
| Vitamin C | 20% |
Serving Suggestions:
This flavorful dish pairs wonderfully with a simple side salad or a portion of quinoa or rice for a heartier meal. It’s perfect for a Mediterranean-inspired feast, offering both lightness and depth of flavor in every bite.
Baked Salmon with Mixed Vegetables is a simple, yet sophisticated dish, ideal for any occasion. By using fresh, quality ingredients and a few essential steps, you can create a meal that is both healthy and bursting with flavor.
