When you prepare salmon wrapped in foil, it’s a slow cooking that guarantees succulent moistness that very few other cooking methods can produce. It’s also probably the easiest thing to cook with absolutely no hassle. The best accompaniment are sautéed vegetables and I use carrots, broccoli and baked potatoes. You can also use French beans, rice and peas or even salad.
Preparation & cooking time: 60 minutes
4 (150-200 g each) salmon fillets
One lemon, cut into thin wheels
2 tablespoons olive oil
1 medium zucchini, cut into slices
4 small sprigs of fresh rosemary
A dozen of olives, stoned and halved
Salt and freshly ground black pepper
4 whole medium size potatoes
2 carrots cut into large slices
One head of broccoli, cut into florets
First start with the salmon, season each piece with salt and pepper from each side. Then place two or three slices of zucchini it in the center of a large double sheet of foil, generously oiled. Put a sprig of rosemary on the top and place the salmon piece onto them. Now cover the top side of salmon with olives and put the lemon wheels on the top. Now wrap the foil over the salmon to make a somewhat loose but tightly sealed parcel. Repeat the process with the rest of salmon pieces.
Then place the foil parcels on a large baking sheet and in preheated oven bake for 30 – 40 minutes at 180 degrees C.
In the meantime sauté the vegetables, starting with potatoes and carrots, since they take longer time, and approximately half way through the process add the broccoli. Total cooking time should be about 30 minutes.
Once the salmon is ready transfer each piece in individual serving place, add the vegetables and serve immediately.