Mediterranean salmon en papillote

Region : Europe

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Serve hot accompanied by tagliatelle and a well-chilled glass of Vintense Chardonnay. Bon appétit!

  • 4 salmon fillets (150 – 200 g)
  • 2 courgettes
  • 2 carrots
  • 1 pepper
  • 2 tomatoes
  • 1 onion
  • 1 clove garlic, crushed 1 lemon Flat-leaf parsley,
  • basil,
  • thyme
  • Olive oil
  • Vintense Chardonnay
  • Salt, pepper
  1. Chop the vegetables: cut the carrots and courgettes using a mandolin, slice the tomatoes into thin rounds and the pepper and onion into strips.
  2. Fry for 3 minutes with a little olive oil (the vegetables must not lose their bite).
  3. Prepare 4 sheets of parchment paper. Spread out the vegetables and place your salmon fillets on top. Season with salt and pepper.
  4. Add herbs (basil, parsley, etc. ) and a little garlic.
  5. Place one or two slices of lemon on the fish.
  6. Drizzle with a spoonful of olive oil and a good splash of Vintense Chardonnay.
  7. Close the papillotes and cook for 15 to 20 minutes, depending on the thickness of the fish.

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