התמונה להמחשה בלבדBaked Salmon with Spring Vegetables in Parchment
An elegant and balanced presentation that marries the delicacy of succulent salmon with the vibrancy of crisp seasonal vegetables, parchment-steamed to preserve their natural essences and juices. The fusion of fennel and asparagus creates a lush botanical bed, while a lemon-honey glaze accented with dill offers a sophisticated finish ideal for an upscale luncheon or an intimate celebration.
- Prep
- 30 min
- Servings
- 4
- Difficulty
- Easy
Instructions
- 1Preheat the oven to 180°C and position a rack in the center.
- 2Zest one lemon into a bowl, then halve it and squeeze the juice into the bowl.
- 3Repeat with the second lemon, then discard the spent lemons.
- 4Cut the remaining lemon into thick slices, removing any seeds.
Chef tips
Prep all your ingredients beforehand—it makes cooking with the kids so much more fun! Prep all your ingredients beforehand—it makes cooking with the kids so much more fun!
Culinary reasoning
An elegant and balanced presentation that marries the delicacy of succulent salmon with the vibrancy of crisp seasonal vegetables, parchment-steamed to preserve their natural essences and juices. The fusion of fennel and asparagus creates a lush botanical bed, while a lemon-honey glaze accented with dill offers a sophisticated finish ideal for an upscale luncheon or an intimate celebration.