Baked Lemon Salmon On A Spinach & Mushroom Bed
This Baked Lemon Salmon On Fresh Veggies is not only a super healthy dish but also suoper quick and easy to prepare!
Equipment
- Parchement Paper
- Oven
- Pot / Skillet both works
Ingredients
Salmon
- 4 Salmon filet, without skin
- 2 Lemons sliced
- Thyme fresh
- Lemon Pepper
- Fleur De Sel neutral or flavored
Veggie Bed
- 1 tablespoon Olive Oil extra virgin
- 1000 g Spinach fresh
- 250 g Mushrooms Sliced
- Cream (optional)
- Fleur De Sel
Instructions
Bake the salmon
- Preheat the oven to 180 °C / 355 °F.
- Start with the mis en place: Cut the lemon into thin slices, get your salmon filets and the thyme out. Then prepare the parchment paper by laying it on a flat surface.
- Next arrange the ingredients to make the salmon pocket. Place 3 lemon slices in the middle of the parchment paper. On top of that the salmon filet. Drizzle some olive oil on top of the salmon and place a thyme sprig on top. Do not season the fish yet. Then add 3 more lemon sliced on top.As this recipe uses fleur de sel and lemon pepper we will season the fish after cooking.
- Fold one side of the parchment paper over the salmon. Then fold the other side of the parchment paper so it slightly overlaps with the other side that got folded up before. Now keep folding the parchment paper over till you are down by the salmon to seal the top of the parchment paper. Lastly fold the sides under the salmon.
- Place the parchment paper pockets on a baking sheet.
- Bake the salmon in the preheated oven for 20 minutes. If you are not sure if the fish is cooked remove a pocket from the oven and open it up to check how the fish looks.
Prepare the veggies
- While the salmon bakes prepare the veggies. To a medium sized pot or pan add some olive oil and turn the stove on to medium heat.
- Once the olive oil is hot add in the mushrooms and let them sweat for a minute or two. Then add in the spinach.
- Put on a lid and let the veggies cook till the mushrooms are soft and the spinach has shrunken a lot (about 10 minutes).
- Season with fleur de sel. Now you could also add the cream to make the spinach extra creamy. If you want to keep it healthy you can leave that out.
Assemble the dish
- Open the baked salmon packages and remove the lemon slices.
- Season the salmon with fleur de sel and pepper.
- Serve the salmon over the veggie bed.Enjoy!
Notes
- Mushroom and spinach: Really use just as much as you would like. There can never be enough veggies anyways. The measurements in this recipe are the standard sizes of the packages we can get (1 basket of mushrooms and 2 bags of spinach). Simply use whatever you can get and think is enough for the amount of people you are cooking for.
US Customary conversions are calculated automatically. I cannot guarantee the accuracy of this information.
Your Notes
Nutrition
Serving: 1 servingCalories: 122kcalCarbohydrates: 4gProtein: 11gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 34mgSodium: 362mgPotassium: 639mgFiber: 2gSugar: 1gVitamin A: 6040IUVitamin C: 26mgCalcium: 80mgIron: 2mg
Nutrition information is calculated automatically. I cannot guarantee the accuracy of this information.
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