Mediterranean Baked Salmon with Zucchini, Artichokes, and Olives

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:

Instructions:

1. Prepare the Ingredients:

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   • 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.

2. 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.

3. 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.

4. 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.

5. 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):

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.