💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Mix the olive oil, lemon juice, salt and black pepper.
3
Cut a large square of parchment paper for each piece and arrange a layer of the carrot, red pepper and zucchini on each square and place the salmon fillet on top.
Baking pan
4
Brush the salmon fillet with the seasoning.
Pastry brush
5
Scatter the garlic, cherry tomatoes, thyme, rosemary and parsley over the salmon fillet.
6
Fold the parchment paper over each piece into a tight parcel.
Parchment paper
7
Roast the salmon fillet in a hot oven (200°C / 390°F) 18–20 minutes, until the meat is white and falls apart easily.
⚙ Oven roastingOvenBaking pan
💡A fillet is done when the flesh is opaque even in the thickest part and flakes when pressed with a fork; a few more minutes in the oven and it dries out.
💡Give it room in the pan: crowded vegetables steam instead of browning.
8
Serve immediately in paper, and everyone opens their own at the table.
365calories
33 gprotein
8 gcarbs
21 gfat
● protein 38%● carbs 9%● fat 53%
Per serving (368 g), of 4 servings
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⚖ About the ingredients
Salmon: measured in pieces: one ≈ 170 g · 127 kcal per 100 g · More about Salmon →
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Pastry brush· Also works: Spoon / teaspoon (regular) (Spread with the back of a spoon, less even) · Paper towels (Paper towel dipped in oil)
🧻 Consumables: Parchment paper
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