Why not eat salmon out of the oven?

Ingredients

Directions

1. 1

   Wash the cherry tomatoes, dab lightly dry with kitchen paper, cut in half and place in a bowl.

2. 2

   Wash and clean the zucchini and cut them into slices about 0.5 cm thick. Clean and wash spring onions and cut them into rings. Peel garlic and cut lengthwise into thin slices. Add all ingredients to the tomatoes.

3. 3

   Season with salt and pepper. Wash the thyme, shake dry and remove the leaves roughly from the stalks.

4. 4

   Wash lemon hot, rub dry. Tip: Roll the lemon back and forth two or three times with light pressure on the work surface. This way, you get more juice out. Halve the lemon. Squeeze one half and cut the other into 4 thin slices.

5. 5

   Rinse salmon under cold running water. It is best to place it on a plastic board, dab dry with kitchen paper and remove any bones with tweezers. You can feel the bones well by stroking with your fingers against the meat fibres.

6. 6

   Cut the salmon fillet into 4 equally sized pieces and preheat the oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer).

7. 7

   Cut the baking paper into four sheets (each approx. 40 x 50 cm). Add approx. 1⁄4 of the tomato-zucchini mix in the middle of each sheet. Leave approx. 10 cm space to the edges. Place 1 salmon piece on each vegetable.

8. 8

   Season again with sea salt and pepper. Sprinkle each with 1-2 tsp. lemon juice and 1 tbsp. olive oil. Finally, place 1 lemon slice on each and sprinkle with thyme.

9. 9

   Pack a bag! Here we go: Fold sheets of baking paper with the long sides facing the middle, so both sides overlap. Now gather the short sides like a piece of candy and tie them tightly with kitchen string.

10. 10

    Place the packets on a baking tray. Bake in a hot oven for 20-25 minutes. You can serve the baked salmon with fresh baguette, rice or boiled potatoes. The others will be impressed!.