Parchment Baked Salmon With Julienne Vegetables


Ultra Basic





A recipe allowed in a / / / diet.

Here is a new recipe you can try when craving for some salmon. It’s packed full of vegetables, and baking them next to the salmon will crisp them and release their flavors.

Nutritional Chart

Calories: 335 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 20 g
  • 13 g
  • 23 g

Ingredients Needed for Parchment Baked Salmon With Julienne Vegetables

0.5 summer squash, thinly sliced
¼ eggplant, thinly sliced
¼ yellow bell pepper, thinly sliced
3 celerys sticks, thinly sliced
1 red onion, thinly sliced
¼ red bell pepper, thinly sliced
3 mushrooms, thinly sliced
0.25 green bell pepper, thinly sliced
1 ounce ginger, chopped
½ lime
1 tablespoon olive oil
3 salmons steaks, approximately 5 ounces each
6 baby corns
12 cherry tomatoes

For the sauce:

⅔ cup heavy cream
2 tablespoons of white wine
½ lime
½ teaspoon saffron
1 egg yolk

How to Make Parchment Baked Salmon With Julienne Vegetables

  1. Preheat the oven to 350°F/175°C.
  2. Add all of the thinly sliced veggies into a large bowl. Flavor them with ginger, salt, pepper, olive oil, and lime juice. Mix everything using your hands.
  3. Cover the salmon steaks with these veggies, 2 baby corns, and 4 cherry tomatoes. Wrap them with parchment paper.
  4. Bake them in the oven for about 20 minutes.
  5. For the sauce: add heavy cream and white wine into a heated skillet. Squeeze lime juice, add a pinch of saffron and an egg yolk. Gently mix with a spatula to smoothen the sauce and turn off the heat when ready.
  6. Serve the oven-baked salmon and veggies with this sauce!

Did you like this recipe?

Click on a star to rate it!

Average rating 5 / 5. Vote count: 1

Be the first to rate this recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

Scroll to Top