Salmon baked in foil with vegetables and boiled potatoes
Pieces of salmon steamed in their own foil parcels on a bed of leek, fennel, carrot and cherry tomatoes, with lemon and a small knob of dill butter. Serve with boiled potatoes and spoon the juices from the parcels over. The parcels work just as well on the barbecue, and in spring many use asparagus, sugar snap peas and radishes.
- 35 minTime
- 18 minHands-on
- 4Portions
- ≈ 49 krper portion
- 500kcal per portion
Ingredients for 4 portions
- 1Leek, thinly sliced
- 1Fennel, thinly sliced
- 2Carrots, in thin sticks
- 250 gCherry tomato, halved
- 1Lemon
- 3 ½ tbspDill, chopped
- 1 tbspButter, softened
- 500 gSalmon fillet, 4 skinless portions
- to tasteSalt
- to tasteBlack pepper
On the side
- 800 gPotato, small, waxy
Method
- Heat the oven to 225 °C. Scrub the potatoes, put them in a saucepan, cover with water, add salt and bring to the boil.
- Thinly slice the leek and fennel, cut the carrots into thin sticks and halve the tomatoes.
- Grate the zest from the lemon and cut the lemon into thin slices. Mix the butter with the dill and lemon zest.
- Lay out four large double sheets of foil. Divide the vegetables between them and put a piece of salmon on each. Season with salt and pepper, add a little dill butter and a few lemon slices, and fold into tightly sealed parcels.
- Put the parcels on a baking tray and bake in the middle of the oven for about 15 minutes, until the salmon is just cooked through and the vegetables are tender.
- Meanwhile let the potatoes finish boiling until tender (about 20 minutes from when the water came to the boil).
- Drain the potatoes. Open the parcels carefully (the steam is hot) and serve the salmon and vegetables with the potatoes and the juices from the parcels.
The cost is estimated from Swedish grocery prices.
